Lemon Chicken Pasta- Tina Womble
1 16-ounce
package bow tie pasta
1 pound asparagus
3 carrots
1 red bell pepper
1 small summer
squash
1 box Lipton
lemon herb soup mix
3 tablespoons
lemon juice
¾ cup water
2 cooked chicken
breasts, cubed
Cook pasta according to box directions. Drain and set aside. Sauté vegetables in a small amount of oil. In a small bowl, mix together soup mix, lemon
juice and water. In a large salad bowl,
mix together vegetables, pasta and soup mix. Enjoy!
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