Lemon Chicken and Pasta Bake - OAMC

Submitted by JillAZ

"This comes from the Dream Dinners cookbook and works very well from the freezer. This has a fairly mild flavor."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 6 ounces spaghetti
• 1 1⁄2 lbs diced cooked chicken
• 1⁄2 cup chopped fresh parsley
• 2 garlic cloves, minced
• 2 teaspoons lemon zest
• 1 1⁄2 teaspoons dried marjoram
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 2⁄3 cup white wine
• 1⁄2 cup chicken broth
• 1⁄4 cup olive oil
• 2 tablespoons lemon juice

directions

1. Cook spaghetti according to package directions. Set aside.
2. Combine all ingredients in a large bowl. Toss and stir to combine.

3. To serve immediately:

4. Spray a 9x13-inch dish with cooking spray. Pour chicken/pasta mixture into dish. Cover with foil and bake at 350°F for 45 minutes or until heated through.

5. To freeze:

6. Place mixture in a large zipper freezer bag. Seal and freeze.

7. To serve:

8. Thaw in fridge. Proceed with cooking directions as above.

Reviews

[Laura T.]

This is a GREAT recipe...very easy and tasty! I like to make the sauce, chicken, everything BUT the pasta, and freeze that way, then I just thaw the chicken/sauce and add it over freshly cooked penne rather than freezing the pasta. I don't bake it.

 

[jswinks]

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.

 

[Alison J.]

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!

 

[Erineight]

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..

 

[erobbins4]

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.