BAKED LEMON BASIL CHICKEN

BAKED LEMON  BASIL CHICKEN
BAKED LEMON  BASIL CHICKEN

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • theme

  • Baked Lemon-Basil Pasta

  • recipe image

  • Rated: rating

  • Submitted By: Brennan

  • Photo By: Angela

  • 15

    Time: 15 Minutes

  • 45

    Time: 45 Minutes

  • 1

    In: 1 Hour

  • 3

    3

  • "This baked pasta dish features lemon-pepper chicken, smothered in creamy lemon-basil pasta, and topped with cheese and spinach."

  • Ingredients:

  • 1-1/2 1-1/2

    1-1/2 cups bow tie pasta

  • 1/2 1/2

    1/2 skinless, boneless

  • chicken breast half - cut

  • into bite-size pieces

  • 1/2 1/2

    1/2 teaspoon lemon pepper

  • 2 2

    2 tablespoons margarine

  • 1 1

    1 tablespoon olive oil

  • 1 1

    1 clove garlic, minced

  • 2 2

    2 tablespoons white wine

  • 1 1

    1 cup sour cream

  • 1-1/2 1-1/2

    1-1/2 teaspoons chopped

  • fresh basil

  • 1/2 1/2

    1/2 lemon, zested and

  • juiced

  • 2 2

    2 tablespoons grated

  • Parmesan cheese

  • 2 2

    2 tablespoons grated

  • mozzarella cheese

  • 1-1/2 1-1/2

    1-1/2 teaspoons chopped

  • fresh parsley

  • 1/4 1/4

    1/4 cup torn fresh spinach

  • Directions:

  • to to

    scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6).

Directions

Directions: You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6). 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain. theme Baked Lemon-Basil Pasta (continued) 2 of 2 Directions: (continued) 2. Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper. 3. Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish. 4. To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil. 5. Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

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