One Pot Wonder!

This was a good recipe that I haven't made in awhile. It was nice to only dirty one pot. It had everything needed for a meal. Add some garlic bread and you will be set.

Lemon Chicken Stir Fry
8 Ounces Uncooked Bowtie Pasta
1 Sm. Yellow Squash, cut lengthwise and sliced
2 Lg. Carrots, Peeled and Sliced (1 Cup)
1 Sm. Red Bell Pepper, Cut into ¼ - inch Strips
½ Pound Asparagus, Trimmed and Cut into 1-inch lengths (about 1 ½ Cups)
1 lb. Boneless Skinless Chicken Breast, Cut into 1-inch Strips
2 tsp. Vegetable Oil, divided
¾ C. Water
2 Tbs. Lemon Juice
¼ C. Fresh Parmesan Cheese – grated
1 Envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.
Cook pasta according to package directions. Drain and keep warm in a casserole dish. . Meanwhile, using Crinkle Cutter, Slice yellow squash in half lengthwise; cut squash and carrots into ¼ inch thick slices. Cut bell pepper into ¼ inch strips, asparagus into 1-inch lengths and chicken into 1-inch strips. Heat 1 Tbs. Of the oil in skillet over medium 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 dish 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 and stir-fry 1-2 minutes or until vegetables are crisp-tender. Whisk water, lemon juice and soup mix in small bowl; add sauce mixture to vegetables. Reduce heat to low, simmer, covered, 5 minutes or until sauce in thickened. Add pasta and chicken to skillet and toss to coat. Grate Parmesan cheese over pasta. Serve immediately. Serves 6.