baked lemon chicken spaghetti primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1. Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
2. Prepare the sauce: Heat olive oil and butter in a medium skillet over medium heat. Whisk in the flour and stir until lightly browned. Slowly whisk in the milk. Keep whisking until the milk is warmed and has thickened slightly. Whisk in the cheeses, thyme, lemon zest/juice and salt and pepper. Set aside for later.
3. While the spaghetti is cooking, prepare the vegetables: In a very large, nonstick skillet heat the olive oil over medium heat. Add the garlic and stir for 1 minute. Add broccoli, carrot, and bell pepper. Stir and cook until slightly softened, 4 to 5 minutes. Turn off the heat. Add spaghetti to the skillet and gently toss the vegetables with the spaghetti. Add the chicken, and then add the sauce. Toss to combine. Transfer the pasta-vegetable mixture to the prepared baking pan, spread the cut tomatoes on top, and sprinkle with salt and pepper. Cover the pan with foil. Bake for 30 minutes. Remove the foil and sprinkle cheeses on top. Squeeze the juice from 1/2 lemon on top of the cheeses. Return to the oven and bake until the cheeses are melted and the tomatoes are wilted- about 10 minutes.
4. Scoop into dishes and serve immediately.
Tips:
*This recipe does not turn out a spaghetti that is coated in a thick sauce. If you'd like the sauce to be more substantial, use a little less pasta and perhaps a few more vegetables.
Source: RecipeGirl.com
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FRONDORF.
SAUCE: 1 teaspoon olive oil 1 teaspoon butter 1 tablespoon all-purpose flour One (12-ounce) can evaporated 2% milk 1/2 cup shredded Monterey Jack cheese 1/4 cup shredded Parmesan cheese 1 tablespoon chopped fresh thyme zest and juice of 1 lemon salt and pepper, to taste MAIN DISH: One box (14.5-ounces) Barilla Plus Spaghetti, cooked until al dente 1 teaspoon olive oil 2 medium cloves garlic, minced 2 cups fresh broccoli florets 1 large carrot, peeled and chopped or julienned 1 large yellow bell pepper, chopped or sliced thinly 2 cups cooked and chopped or shredded chicken breast 1 1/2 cups halved cherry tomatoes salt and pepper, to taste TOPPING: 1/2 cup shredded Monterey Jack cheese 1/4 cup shredded Parmesan Cheese 1/2 lemon juiced
1. Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
2. Prepare the sauce: Heat olive oil and butter in a medium skillet over medium heat. Whisk in the flour and stir until lightly browned. Slowly whisk in the milk. Keep whisking until the milk is warmed and has thickened slightly. Whisk in the cheeses, thyme, lemon zest/juice and salt and pepper. Set aside for later.
3. While the spaghetti is cooking, prepare the vegetables: In a very large, nonstick skillet heat the olive oil over medium heat. Add the garlic and stir for 1 minute. Add broccoli, carrot, and bell pepper. Stir and cook until slightly softened, 4 to 5 minutes. Turn off the heat. Add spaghetti to the skillet and gently toss the vegetables with the spaghetti. Add the chicken, and then add the sauce. Toss to combine. Transfer the pasta-vegetable mixture to the prepared baking pan, spread the cut tomatoes on top, and sprinkle with salt and pepper. Cover the pan with foil. Bake for 30 minutes. Remove the foil and sprinkle cheeses on top. Squeeze the juice from 1/2 lemon on top of the cheeses. Return to the oven and bake until the cheeses are melted and the tomatoes are wilted- about 10 minutes.
4. Scoop into dishes and serve immediately.
Tips:
*This recipe does not turn out a spaghetti that is coated in a thick sauce. If you'd like the sauce to be more substantial, use a little less pasta and perhaps a few more vegetables.
Source: RecipeGirl.com
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FRONDORF.
Nutritional Info Amount Per Serving
- Calories: 439.2
- Total Fat: 13.8 g
- Cholesterol: 67.5 mg
- Sodium: 285.7 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 2.6 g
- Protein: 29.3 g
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