8 ounces uncooked bow tie pasta
1 small yellow squash, cut in half lengthwise and sliced
2 large carrots, peeled and sliced (1 cup)
1 small red bell pepper, cut into 1/4 inch strips
1/2 pound asparagus, trimmed and cut into 1 inch lengths (about 1 1/2 cups)
1 pound boneless, skinless chicken breasts, cut itno 1 inch strips
2 teaspoons vegetable oil, divided
3/4 cup water
2 tablespoons lemon juice
1 envelop Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1/4 cup (1 ounce) grated fresh Parmesan cheese
- Cook pasta according to package directions, drain, keep warm. Meanwhile, slice yellow squash in half lengthwise; cut squash and carrots int 1/4 inch thick slices. Cut bell pepper into 1/4 inch strips, asparagus into 1 inch lengths and chicken into 1 inch strips.
- Heat 1 teaspoon of the oil in Stir-Fry skillet over medium-high heat until hot. Add chicken; stir-fry 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to casserole with cooked pasta; cover and keep warm. Heat remaining oil in same skillet. Add carrots and bell pepper; stir-fry 2-3 minutes. Add asparagus and squash; stir-fry 1-2 minutes or until vegetables are crisp-tender.
- Whisk water, lemon juice and soup min in small bowl; add sauce mixture to vegetables. Reduce heat to low; simmer, covered, 5 minutes or until sauce is thickened. Add pasta and chicken to skillet; toss to coat. Grate Parmesan cheese over pasta . Serve immediately.
Source: The Pampered Chef