Great for using up leftover chicken or turkey, this entree comes together fast on a weeknight!
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tbsp butter, divided
1/2 cup lemon juice
2 tbsp chicken broth (or white wine if you have some on hand)
3/4 cup shredded Parmesan cheese
1 tbsp dried basil
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp of butter for 4-5 minutes or until veggies are tender. Add the lemon juice and broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.
Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter immediately before serving.
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