You might be tired of hearing me go on about lemon basil, but until this summer’s crop is gone, it’s all I can think about. Here’s our latest favorite dish with lemon basil…a very creamy pasta dish that was a big hit around here! I doubled the recipe this week and stuck one casserole in the deep-freeze for when the school year gets crazy. It’s pretty easy to make, and scrumptious to eat!
Lemon Basil & Chicken Pasta Bake
1 package boneless, skinless chicken breasts cut into “bite sized” pieces
1 box pasta – your choice, we love the bowties
1 tsp. Lemon Pepper
2 Tbs. Butter
1-2 Tbs. minced Garlic
1/2 cup White Wine
2 cups Sour Cream
2-3 Tbs. Fresh Lemon or Lime Basil chopped up
4 Tbs. Lemon Juice (divided)
1/4 cup shredded Parmesan (or other Italian cheese mix)
1/4 cup Mozzarella
1 Tbs. fresh Parsley, chopped
1/2 cup Spinach torn into small pieces
Cook pasta as directed, taking care not to overcook so your pasta bake isn’t mushy. Preheat oven to 375°.
Sprinkle lemon pepper over chicken pieces and heat butter in a skillet over med-high heat. Add chicken to pan and cook until pieces are cooked all the way through. Remove chicken from pan and set aside. Keeping the skillet over med-high heat add the wine, garlic, sour cream, basil, and half of the lemon juice. Stir frequently until the mixture comes to a boil, then remove from heat. Mix together pasta, sauce and chicken and pour into a 9×13 casserole dish (or two 9×9 aluminum pans for freezing). Cover with foil.
Bake (covered) for 15 minutes. Uncover the dish and add cheese, parsley, spinach and 2 Tbs. Lemon Juice. Stir and then bake uncovered for 10 more minutes. Serve warm.
- 1 package boneless, skinless chicken breasts cut into "bite sized" pieces
- 1 box pasta - your choice, we love the bowties
- 1 tsp. Lemon Pepper
- 2 Tbs. Butter
- 1-2 Tbs. minced Garlic
- ½ cup White Wine
- 2 cups Sour Cream
- 2-3 Tbs. Fresh Lemon or Lime Basil chopped up
- 4 Tbs. Lemon Juice (divided)
- ¼ cup shredded Parmesan (or other Italian cheese mix)
- ¼ cup Mozzarella
- 1 Tbs. fresh Parsley, chopped
- ½ cup Spinach torn into small pieces
- Cook pasta as directed, taking care not to overcook so your pasta bake isn't mushy. Preheat oven to 375 degrees. Sprinkle lemon pepper over chicken pieces and heat butter in a skillet over med-high heat. Add chicken to pan and cook until pieces are cooked all the way through. Remove chicken from pan and set aside. Keeping the skillet over med-high heat add the wine, garlic, sour cream, basil, and half of the lemon juice. Stir frequently until the mixture comes to a boil, then remove from heat. Mix together pasta, sauce and chicken and pour into a 9x13 casserole dish (or two 9x9 aluminum pans for freezing). Cover with foil.
- Bake (covered) for 15 minutes. Uncover the dish and add cheese, parsley, spinach and 2 Tbs. Lemon Juice. Stir and then bake uncovered for 10 more minutes. Serve warm.
