This was fairly simple to make (would be quicker if you have already cooked chicken) and tasted good. I used 2 Tbsp dried parsley flakes which worked well, as well as a little cornstarch to the sauce to get it a little thicker (personal preference). I added toasted pine nuts too. I'm not sure it would need to be baked, you could just toss it all together and serve if you cooked the chicken and noodles right before mixing. Yummy! My husband liked that it wasn't a cream based sauce.
Quick, easy, and tasty. We ate some of it tonight and froze the rest for later. Substitutions: I didn't have a lemon, so I omitted the lemon zest and increased the lemon juice; also, I didn't have white wine so I increased the chicken stock. Thanks for sharing!
I used apple juice in place of the white wine (got off a substitution list) and also used dried lemon zest and maybe that's where I went wrong. Maybe I should have used less of the dried stuff...I made this a few days ahead and froze in a bag, cooked as directed but the dish was VERY lemony and the chicken on the drier side. Maybe I did something wrong..
I made this dish tonight in an attempt to clear out my freezer and pantry. I made with several left over chicken breasts that had been stored in the freezer as well as two partial boxes of bow tie pasta. I also threw in a couple of cups of left over broccoli. I didn't have any marjoram, so used dill weed instead. This was very good. It does have a very mild flavor that even my picky six year old couldn't complain about. I will be adding this dish to my OAMC rotation as it was light, healthy and very tasty. Thanks Jill.