1 (12 oz.) pkg. med. egg noodles, uncooked
1/3 c. butter
2 lbs. boneless, skinless chicken breasts, cut into strips
3 lg. cloves garlic, minced
1/2 tsp. grated lemon peel
2 carrots, cut into matchstick-size pieces (about 1 c.)
2 med. zucchini, cut into matchstick-size pieces (about 3 c.)
1 med. sweet red pepper, cut into strips (about 1 1/2 c.)
1/2 c. chopped fresh basil leaves or 1 tbsp. dried basil leaves
3 tbsp. lemon juice
1 tbsp. salt
1/4 tsp. ground black pepper

Cook pasta according to package directions; drain. Meanwhile, in saucepan, melt butter. Add chicken; cook until lightly browned. Add garlic and lemon peel; cook about 30 seconds, stirring constantly, until vegetables are crisp-tender. Sprinkle with basil, lemon juice, salt and pepper. Toss hot pasta with chicken and vegetables. 6 to 8 servings.