This delectable entree - known around here simply as my "farfalle dish" - is 100% foolproof. It makes for a quick but terrific dinner on hectic weeknights; yet, it easily rises to the occasion as an elegant offering for company dining by candlelight!

1 pound farfalle ("bow-tie") pasta, cooked al dente according to package instructions
4 tablespoons butter
1 pound boneless, skinless chicken breast tenders, cut into bite-sized pieces
8 ounces sliced fresh mushrooms
1 red bell pepper, cored and chopped
1 green bell pepper, cored and chopped
1 orange bell pepper, cored and chopped
Juice and grated rind of 2 large lemons
1 cup grated parmesan cheese
Chopped fresh basil leaves for garnish

Melt butter in large skillet over medium-high heat. Add chicken pieces to skillet and saute 4 minutes, or until meat is cooked through. Add mushrooms and chopped bell peppers to skillet and continue to saute 8 minutes more, or until vegetables are tender.
  Stir in lemon juice and rind and cook another 2 minutes, or until liquid has reduced. Remove from heat and add pasta and parmesan cheese to skillet. Toss well and serve, garnished with chopped basil.

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