Baked Lemon-Basil Pasta
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
Pasta (bow tie)1 tsp
Lemon Pepper1 cup
Margarine2 tbsps
Olive Oil2 cloves
Garlic (minced)1 cup
White Wine2 cups
Sour Cream1 tbsp
Basil (chopped fresh)1 cup
Grated Parmesan Cheese1 cup
Grated Mozzarella Cheese1 tbsp
Parsley (chopped fresh)1 cup
Spinach (torn fresh)Directions:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Stir in the bow tie pasta; return to a boil
3
Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes
4
Drain
5
Preheat oven to 375 degrees F (190 degrees C)
6
Season chicken with lemon pepper
7
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
8
Remove the chicken pieces, and place them in the bottom of a casserole dish
9
To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice
10
Bring the mixture to a boil, stirring constantly
11
Remove the skillet from the heat; stir in the pasta
12
Spoon the pasta and sauce mixture over the chicken
13
Cover with foil
14
Bake in the preheated oven until heated through, about 15 minutes
15
Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice
16
Bake, uncovered, for 10 minutes