3 cups uncooked dried campanelle pasta
1 Half Stick (1/4 cup) Land O Lakes® Butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon finely chopped fresh garlic
1 tablespoon freshly grated lemon zest
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound (about 2 cups) asparagus, cut diagonally into 2-inch pieces
2 cups halved grape tomatoes
1 medium (1 cup) yellow bell pepper, cut into 1-inch strips
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves
Cook pasta according to package directions. Drain; set aside.
Melt butter in 12-inch skillet over medium-high heat until sizzling. Add chicken, garlic, lemon zest, thyme leaves, salt and pepper. Cook, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
Add asparagus, tomatoes and bell pepper. Continue cooking, stirring occasionally, 6-8 minutes or until asparagus is crisply tender and tomatoes are softened. Stir in pasta.
Sprinkle with Parmesan cheese and basil. Serve immediately.