Farfalle with Chicken and Sun-Dried Tomatoes

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat a large nonstick skillet over medium heat. Add sun-dried tomato oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Add red pepper and garlic; cook 1 minute. Add mushrooms, salt, and black pepper; sauté 4 minutes. Stir in lemon juice. Stir in pasta, chicken, and tomatoes. Reduce heat to low; cook 2 minutes or until thoroughly heated, stirring frequently. Add cheese and basil; toss gently.

Kids Can Help: Teaching kids how to gather all their ingredients together before cooking is a great way to set good habits. They can collect everything while you start the pasta water.