Lemon and Basil Pasta

    Lemon and Basil Pasta


    131 people made this

    I was a little sceptical when I tried this in a restaurant but is was so good we tried to replicate it at home finally getting this recipe.

    Serves: 6 

    • 3 cups bow tie pasta
    • 1 skinless, boneless chicken breast half, cut into bite size pieces
    • 1 teaspoon lemon pepper
    • 1/4 cup margarine
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1/4 cup (60ml) white wine
    • 2 cups (500ml) sour cream
    • 1 tablespoon diced fresh basil
    • 1 lemon, zested and juiced
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup grated mozzarella cheese
    • 1 tablespoon diced fresh parsley
    • 1/2 cup torn fresh spinach

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta then return to a boil. Cook, uncovered stirring occasionally until the pasta is cooked through but still firm to the bite; about 10 minutes. Drain.
    2. Preheat oven to 180 degrees C.
    3. Season chicken with lemon pepper.
    4. Melt the margarine with the olive oil in a frypan over medium heat then cook and stir the chicken pieces until no longer pink in the centre. Remove the chicken pieces and place them in the bottom of a casserole dish.
    5. To the same frypan 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 frypan from the heat then stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
    6. Bake in the preheated oven until heated through; about 15 minutes. Uncover then sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach and drizzle with the remaining lemon juice.
    7. Bake uncovered for 10 minutes.

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