Lemon Chicken Pasta Bake
Cook Time
90
mins
Calories
582
Serving Size
6
Carbs
36.8
Fat
12.8
Protein
32.1
description
Great way to clean out the fridge!
ingredients
- 1 pound dry small pasta
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium yellow onion, diced small
- 3 cloves of garlic, finely minced
- salt and black pepper
- 2 14.5oz cans cream of chicken soup
- 3/4 cup milk
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese, finely grated
- fresh parsley, chopped, for garnish
- 1/2 of a small lemon, sliced, garnish
directions
- Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta, and cook for 5 minutes ONLY. Drain and set aside.
- To a large bowl, combine the partially cooked pasta, chicken, onion, garlic and a heavy dose of salt and black pepper. Toss. Set aside.
- In a small saucepan, combine the soup and milk. Whisk over low heat until heated though and creamy.
- Pour the sauce over the pasta mixture and drizzle on the lemon juice. Stir to evenly coat.
- Pour the mixture into your prepared baking dish, cover with foil and bake for 1 hour.
- After it has baked, remove the foil, and sprinkle the Parmesan cheese on top. Place the dish under the broiler until the cheese is melty. Remove from heat.
- Garnish with fresh parsley and slices of lemon. Enjoy hot.