Creamy lemon chicken pasta bake
This
easy-to-prepare dough is creamy and consistent without being heavy, and a
bright lemon flavor makes it even more delicious.
Ingredients
- 1 tbsp butter
- 1 clove garlic
- 2 tbsp lemon juice
- 1/4 onion finely diced
- 8 oz pasta 225g (I used penne but as you prefer)
- 8 oz chicken 225g (white or brown meat fine)
- 2 tbsp tarragon chopped fresh
- 2 tbsp white wine
- 1/2 cup cream 120ml (suggest heavy/double but as you prefer)
- 1/2 lemon zest (ie from 1/2 lemon)
- 1/4 cup parmesan 10g (approx, omit if not baking)
- 2 oz spinach 55g (2 cups, fairly well packed), roughly chopped if larger leaves
- 4 oz mozzarella 112g, cut/broken into small pieces (omit if not baking)
Instructions
First, If
you are baking, preheat the oven to 400F / 200C.
Then,Set the
pasta according to the package instructions. Drain once al dente and set aside.
Meanwhile,
cut the chicken into small cubes. Melt half of the butter in a medium skillet /
pan and cook the chicken until well cooked. Remove from pan and set aside.
Add the
remaining butter in the pan and soften the onion and garlic.
Deglaze the
pan with the wine, add lemon juice and zest, tarragon and cream. Reheat but do
not boil the sauce.
To wither
the spinach in the sauce and to add the chicken.
Add cooked
pasta, mix and remove from heat.
You can
serve at this stage, or bake, add mozzarella, mix and transfer to a baking
dish. Cover with Parmesan cheese and bake for about 20 minutes until slightly
browned. Happy Cooking Time.
