8 oz. bow tie pasta
1 small yellow squash- cut in half lengthwise and sliced
2 large carrots, peeled and sliced
1 small red pepper, cut into 1/4 inch strips
1/2 lb. asparagus, trimmed and cut into 1 inch length
1 lb. cubed or cut up chicken breasts
2 tsp. vegetable oil
3/4 c. water
2 tbsp. lemon juice
1 envelope Lipton savory herb- garlic mix
1/4 c. grated fresh parmesan cheese

Cook chicken and cut into one inch strips or into cubes. Place with pasta. Heat 2 tsp. oil in skillet or stir fry pan. Add carrots and pepper. Stir fry 2-3 minutes, add asparagus and squash. Stir fry 1-2 minutes or until vegetables are crisp-tender. Whisk water, lemon juice and soup. Mix in small bowl. Add sauce to vegetable mixture. Reduce heat for about 5 minutes until sauce has thickened. Add pasta and chicken, toss to coat. Grate cheese over pasta and enjoy.