¼ to ½ cup of butter, melted
½ cup lemon juice
1 clove garlic, minced
1 tablespoon dried parsley
2 cups cooked diced chicken
1 lb cooked farfalle pasta
Cook pasta according to directions (be sure to salt the water).
Salt and pepper chicken and brown in a little olive oil until no longer pink.
Melt butter and add lemon juice, garlic, parsley and ¼ teaspoon black pepper.
Pour lemon butter over the chicken and pasta.
Serve with Parmesan cheese.