Try air-frying these potato wedges with rosemary. You don’t have to heat up your entire house to make them, and they are quicker and just as wonderful as roasting them in the oven. Serve with the aioli or dipping sauce of your choice.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups bow tie pasta
- 1 skinless, boneless chicken breast half – cut into bite-size pieces
- 1 teaspoon lemon pepper
- ¼ cup margarine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup white wine
- 2 cups sour cream
- 1 tablespoon chopped fresh basil
- 1 lemon, zested and juiced
- ¼ cup grated Parmesan cheese
- ¼ cup grated mozzarella cheese
- 1 tablespoon chopped fresh parsley
- ½ cup torn fresh spinach
Instructions
- 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.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 13 g |
| Sodium | 299 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! I prefer to serve the sauce separately to prevent it from drying in the oven. Instead of using sour cream, I used 2 cups all-purpose cream mixed with leftover cream of mushroom and greek yogurt (sub for sour cream). Also added more basil and cheese. Great for family dinner! Will try it next time with mushrooms.
This dish is so yummy! My family love when I make it. I’ve done so many times and they never get tired of it. I’ve done some modifications: I didn’t use the lemon pepper because I didn’t have it and instead of cooking the chicken and then set it apart and put at the bottom, I cooked everything together. Even the spinach and then I threw all over the pasta. It was delicious!!!
My only change to this recipe was to add a bit of black pepper.
I’ve made this numerous times, it’s one of my favorites.
this was really good,i think next time ill double the recipe but use less of the lemon and maybe more of a spice but good for the first time making it
Horrible. I love lemon, but there was way too much. It over powered the basil. The recipe could have used more spinach. I was hoping for a creamy consistency, rather than. A cheesy one, so I substituted cream cheese, knowing it would make little difference in the flavor. It wasn’t enough.
This is a great recipe. I did have to tweak a few things based off other people’s reviews and comments. I used one cup of sour cream and one cup of cream cheese. I did not layer the pasta and the spinach, but mixed it all together before pouring on top of the chicken. I also did add onion and garlic when cooking the chicken (don’t cook the chicken all the way since it still needs to go into the oven). Topped it with fresh grated parm and mozzarella cheese, and left over basil and parsley. Oh also if you find it being a little to dry after you take it off the foil just pour some milk or heavy whipping cream (I had some in the fridge) before putting on the cheese toppings. Family enjoyed it very much. We are thinking of trying it with shrimp next time.
I followed the recipe exactly it was very good. I’d make again.
Great! I coupled it with zucchini and tomato casserole. Four different cheeses! Do yourself a favor and get better cheese with robust flavor! Yum!
Delicious! Followed recipe as written. Only difference was used lemon juice rather than real lemon. Especially good with crunchy garlic bread! Ummm good! Thank you.
Good, but I wouldn’t say great.y husband liked it and said to make it again. I felt it needed more chicken such as 2 chicken breasts not just 1 and maybe just mix everything together. I cheated and used frozen leaf spinach and no complaints.
Made a few changes based on prior reviews and the need to increase the serving sizes. Used 1.5 lbs chicken with an extra tsp of lemon pepper, 4 cups of pasta, and increased the white wine to 1/2 cup. I probably added more parsley and spinach than it called for, as I didn’t really measure. I think the proportions of chicken, pasta, and sauce were spot on with these changes. This is a surprisingly light pasta dish with the cream-like sauce. Great for summer!
I skipped the baking part, kind of just mixed it all together and served as is, and I acknowledge that baking may have given all the flavors a chance to meld a bit. For me it was good, but not a go-to recipe.
Added more chicken and spinach as suggested…bland!
Was a crowd pleaser even the kids liked it
I did not care for this.
This is a keeper! I happened to have all the ingredients either in my fridge, pantry or backyard so I gave it a try and I’m glad I did! I used light sour cream since that’s what I had. I thought this was even better the next day. Thanks for sharing!
LOVE THIS DISH! I did make a few substitutions only because I didn’t have all ingredients handy and a bit short on time. First (and highly recommend!), I used an electric skillet set at 350 to cook the chicken. I seasoned with dash salt, pepper and 1/2 tsp Mrs Dash garlic herb seasoning. When almost done added garlic, zest, 1/2 juice, wine and 1tsp dried basil. Brought to boil and added cooked (wheat) pasta and torn dark green romaine. Heat thru (about 5 mins) and added 1 cup plain Greek yogurt WITH 1/2 grated Parmesan cheese, and 1 tsp dried parsley. Poured remaining lemon juice, stirred and briefly heated. Served immediately right from skillet, easy! Received glowing compliments from my husband and has requested this again soon!
I love it just as it is. Gene prefers less lemon.
It was good, but next time I’ll cut the lemon zest in half. I did have a large lemon. Just a little too lemony.
Very flavourful & fresh. Everone wants this in rotation. the only thing I changed was the type of pasta.