Total Time
20mins
Prep 0 mins
Cook 20 mins

Lovely, light dinner.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
  3. Add the lemon juice and broth.
  4. Bring to a boil.
  5. Reduce heat, cook and stir for 2 minutes or until heated through.
  6. Drain the pasta and add to skillet.
  7. Stir in the Parmesan cheese, basil and remaining butter.

Reviews

(6)
Most Helpful

This is absolutely one of my ALL TIME FAVORITES!! I use a little bit more broth and lemon, as I like to cook the pasta al-dente and then simmer it all together until the pasta is tender. Wonderful on a hot summer evening; it is so light and fresh!

banyan1027 July 30, 2010

This was pretty bland and I wouldn't make it again.

bad kitty 1116 January 06, 2010

We enjoyed this light, tasty meal! Next time I'd like to add some zucchini as Breezy suggested. I used fresh basil which really boosted the flavor. I cut the recipe in half which was perfect for the two of us. Thanks for posting!

DesertRose15 July 08, 2009

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