1 (12 oz.) pkg. med. egg noodles
1/3 c. butter
2 lb. chicken (cut into strips)
3 cloves garlic, minced
1/2 tsp. grated lemon peel
2 carrots, cut into matchstick size
1 med. red pepper
1 tbsp. sweet basil
3 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper

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