Lemon Chicken Primavera

By KimberlySeverino

Ingredients

• SAUCE:
• 1 tsp olive oil
• 1 tsp butter
• 1 tbsp. flour
• One (12-ounce) can evaporated 2% milk
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded Parmesan cheese
• 1 tbsp. chopped fresh thyme
• 2 tbsp. lemon juice
• salt and pepper, to taste
• MAIN DISH:
• One box Spaghetti, undercooked.
• 1 tsp olive oil
• 2 medium cloves garlic, minced
• 2 cups fresh asparagus
• 1 large carrot, peeled and chopped
• 1 large yellow bell pepper, chopped
• 2 cups cooked and chopped chicken breast
• 1 1/2 cups halved cherry tomatoes
• salt and pepper, to taste
• TOPPING:
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded Parmesan Cheese
• 1/2 lemon juiced

Preparation

Step 1

1. Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.

2. Prepare the sauce: Heat olive oil and butter over medium heat. Whisk in the flour and stir until lightly browned. Slowly whisk in the milk. Whisk in the cheeses, thyme, lemon zest/juice and salt and pepper. Set aside for later.

3. While the spaghetti is cooking, prepare the vegetables: In a nonstick skillet heat the olive oil over medium heat. Add the garlic and stir for 1 minute. Add vegetables. Stir and cook until slightly softened, 4 to 5 minutes.

Add spaghetti to the skillet and gently toss the vegetables with the spaghetti. Add the chicken, and then the sauce. Toss to combine.
Transfer the pasta-vegetable mixture to the prepared baking pan; sprinkle with salt and pepper. Cover the pan with foil. Bake for 30 minutes.

Remove the foil and sprinkle cheeses on top. Squeeze the juice from 1/2 lemon on top of the cheeses. Return to the oven and bake until the cheeses are melted and the tomatoes are wilted- about 10 minutes.