This baked pasta dish features lemon-pepper chicken, smothered in creamy lemon-basil pasta, and topped with cheese and spinach.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
398 Calories
Recipe Instructions
Step 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.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
Step 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.
Step 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.
Step 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.
Ingredients
2 cups sour cream
2 tablespoons olive oil
1 tablespoon chopped fresh basil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 skinless, boneless chicken breast half - cut into bite-size pieces
