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Baked Lemon-Basil Pasta
Baked Lemon-Basil Pasta
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Lemon-pepper chicken with creamy lemon-basil pasta, cheese, and spinach.
Ingredients:
  • 3 cups bow tie pasta
  • 1 skinless, boneless chicken breast half - cut into bite-size pieces
  • 1 teaspoon lemon pepper
  • 0.25 cup margarine
  • 0.25 cup white wine
  • 2 cups sour cream
  • 1 tablespoon chopped fresh basil
  • 1 lemon, zested and juiced
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated mozzarella cheese
  • 1 tablespoon chopped fresh parsley
  • 0.5 cup torn fresh spinach
Instructions:
  • 1. Bring a large pot of lightly salted water to a rolling boil. Add the bow tie pasta and cook until al dente, about 10 minutes. Drain.
  • Preheat your oven to 375 degrees F (190 degrees C) and generously season the chicken with zesty lemon pepper.
  • In a skillet over medium heat, combine margarine and olive oil until melted. Cook chicken pieces until cooked through, then transfer to a casserole dish.
  • In the same skillet, combine garlic, white wine, sour cream, basil, lemon zest, and half of the lemon juice. Bring to a boil, stirring constantly. Remove from heat and mix in the pasta. Serve the pasta and sauce over the chicken, then cover with foil.
  • Bake in the preheated oven for 15 minutes until heated through. Sprinkle with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with remaining lemon juice. Bake uncovered for an additional 10 minutes.

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