Chicken and Rigatoni in Lemon Herb Butter Sauce

Cut one stick of butter into chunks and put half into large frying pan on low heat.

Cut chicken into chunks as well and add to butter to cook.
(You can turn the heat up to medium)

Start boiling water for the pasta. Salt the water really well.

When chicken starts to turn white, sprinkle McCormick’s Lemon Herb seasoning throughout. Add more until everything’s a nice yellow color.

Add pasta to boiling water.

Add your veggies and the rest of the butter. (Note: if you use the frozen veggies, it might water things down a little. If it’s too watery for you, use a little flour to thicken it up. Just not too much.)

Turn back down to medium-low heat and let simmer, stirring occasionally.

Once al dente, drain pasta and place in serving bowl.

Pour chicken and butter sauce directly over pasta and mix well.

Top with Parmesan cheese and serve.

(If you’re feeling fancy, garnish with parsley and lemon slices.)