Got a picky toddler who only likes "macamoni and cheese" as my 2 year old grand daughter calls it? They will gobble this dish up!
This dish is my daughters specialty. She shared the recipe with me and I am very glad she did!
She cooks the chicken up from scratch, but I am thinking we could use some diced rotisserie chicken as well. Just don't tell my daughter!
Jen's Tip:(Jan's daughter) Play around with the vegetable you use. Broccoli is a favorite, but today we used zucchini and yellow squash. (My grand daughter gobbles up zucchini like crazy, so the choice for me was obvious!) Asparagus in season would be wonderful too!
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Lemon Pepper Pasta
Ingredients: 2 cups Bow Tie Pasta
2 cloves garlic, minced
2 Tablespoons olive oil
1 zuchinni, diced (or 1 stock of chopped broccoli)
2 large Chicken Breasts cut into 1 inch pieces
2 Tablespoons Lemon Pepper Seasoning.
Sauce ingredients:
1/4 cup (half a stick) of butter
1 pint of heavy whipping cream
1 clove garlic minced
1 teaspoon lemon pepper seasoning
1 cup Parmesan cheese, grated
Directions:
- Preheat oven to 350°
- Cook noodles accourding to package directions.
- In separate large skillet over medium heat, put oil, garlic, chicken pieces, lemon pepper seasoning, and zucchini. Stir occasionally.
- When noodles are cooked through, drain and add to skillet with chicken.
- Using the pan from the noodles make the sauce by adding butter and cream, 1 clove minced garlic, and lemon pepper. Let boil for 2-3 minutes, stirring constantly.
- Pour sauce over pasta
- Reserving 2 Tablespoons of paremsan cheese, mix in the rest of the cheese into the pasta.
- Sprinkle remaining cheese on top.
- If skillet is not oven proof, transfer pasta to large casserole dish.
- Bake in oven at 350° for 30 min. or until bubbly.
