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Farfalle with Chicken and Sun-Dried Tomatoes
  • 8 ounces uncooked farfalle (bow tie pasta)
  • 2 tablespoons oil from sun-dried tomatoes packed in oil
  • 1 3/4 cups vertically sliced onion
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 cups shredded rotisserie chicken breast
  • 1/3 cup sun-dried tomatoes, diced
  • 1.3 ounces grated fresh Parmesan cheese (about 1/3 cup)
  • 1/4 cup coarsely chopped fresh basil leaves
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