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My review
Baked Lemon-Basil Pasta
23
Brennan Cartwright
"I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!"
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Ingredients
1 h servings 398Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 121158 Ratings
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Most helpful positive review
7/27/2009
Yum!! I made this dish exactly as directed and it came out perfectly. No one flavor/ingredient overpowered the other - they all blended together perfectly. My 8-year-old daughter loved it too. ...
Most helpful critical review
1/6/2012
I liked the concept of this dish but the pasta came out really dry. Next time I think I will add more sour cream and perhaps even some cream cheese.
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7/27/2009
Yum!! I made this dish exactly as directed and it came out perfectly. No one flavor/ingredient overpowered the other - they all blended together perfectly. My 8-year-old daughter loved it too. ...
6/27/2010
This was a hit tonight! I did double the chicken, , subbed butter for margarine, added extra garlic, and used just ground black pepper instead of lemon pepper. It came out tasting great - I su...
8/3/2009
Such a great tasting dish, for any of those folks who love Bertucci's lemon creme penne rigate this is the perfect substitute. Definetley add more chicken, cheese and think about doubling the s...
8/4/2009
yummy recipe, i used it a a dinner party and everyone loved it. however, i added more basil and parmesan. otherwise, stayed with the recipe.
1/6/2012
I liked the concept of this dish but the pasta came out really dry. Next time I think I will add more sour cream and perhaps even some cream cheese.
8/26/2011
it was good....i think it should have all been blended together before cooking....i added more spinach and chicken
8/3/2009
This recipe was tasty, but a little dry. Also, this is for well more than 4 people. Adding milk to the leftovers improved the dish. I also added auteed onions in the butter/oil after cooking ...
4/25/2011
I followed this recipe almost to a T, and it was fabulous! I used butter instead of margarine and just added a little extra lemon when I put the cheese on, and it was superb. My family really ...
8/9/2009
This was excellent. I didn't follow the recipe exactly: I used penne instead of bow-tie and cream cheese instead of sour cream because it was all I had. I also upped the white wine. Was excellen...