Lemon Chicken And Pasta Bake Oamc Recipes

LEMON CHICKEN PASTA

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

LEMON CHICKEN AND PASTA BAKE - OAMC

Steps:

• Cook spaghetti according to package directions. Set aside.
• Combine all ingredients in a large bowl. Toss and stir to combine.
• To serve immediately:.
• 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.
• To freeze:.
• Place mixture in a large zipper freezer bag. Seal and freeze.
• To serve:.
• Thaw in fridge. Proceed with cooking directions as above.

PEPPERED LEMON CHICKEN PASTA

Steps:

• Break spaghetti in half; cook according to package directions in 4-quart saucepan.
• Drain; remove pasta from pan; keep warm.
• Melt butter in same pan until sizzling; add chicken.
• Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes.
• Stir in lemon juice, salt and ground red pepper.
• Return cooked spaghetti to pan; toss to coat.
• Remove from heat, stir in green onions.
• Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.

FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO

Steps:

• Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
• Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
• Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
• Drain pasta, add to soup mixture.
• Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
• Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.

LEMON CHICKEN (OAMC)

Steps:

• Mix all of the spices and lemon juice in a 1-gallon bag, add chicken pieces, and freeze.
• To prepare, thaw bag of chicken, preheat oven to 450 degrees. Arrange chicken skin-side down in an 8x8x2-inch bakind dish treated with nonstick spray. Pour liquid over chicken.
• Bake for 20 minutes. Turn chicken over and baste. Bake for an additional 15 to 20 minutes.
• Prepare rice according to package directions.
• Serve chicken over rice.