Lemon Chicken Spaghetti with Creamy Alfredo Sauce: Try the Recipe

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If you’re a fan of lemon chicken piccata, you’ll love this Lemon Chicken Spaghetti Casserole from Quiche My Grits.

Debi Morgan, founder of the Southern Food blog, came up with the Creamy Lemon Chicken Spaghetti Casserole recipe, which she likes to call an “explosion of flavor”, thanks to its lemony ingredients, cheese and pesto.

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Here’s how you can make this quick and easy casserole of spaghetti in time for National Pasta Day.

If you’re a fan of lemon chicken piccata, you’ll love this Lemon Chicken Spaghetti Casserole from Quiche My Grits.
(Quiche my oatmeal)

Materials you will need:

  • 6 inch by 9 inch gratin dish
  • Pot and strainer
  • Mixing bowl and utensils
  • Measuring spoons and cups

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Ingredients:

Debi Morgan's Creamy Lemon Chicken Spaghetti Casserole is made with Alfredo sauce, pesto, sundried tomatoes, lemon juice and various cheeses.

Debi Morgan’s Creamy Lemon Chicken Spaghetti Casserole is made with Alfredo sauce, pesto, sundried tomatoes, lemon juice and various cheeses.
(Quiche my oatmeal)

  • 8 ounces of cooked and drained spaghetti
  • 15 ounces of Alfredo sauce
  • 2 tablespoons of basil pesto
  • 2 tablespoons of sun-dried tomatoes in oil
  • 2 tablespoons of fresh lemon juice
  • 8 ounces of ricotta cheese
  • 2 cups shredded roast chicken
  • 6 ounces of grated Parmesan
  • 8 ounces of grated mozzarella cheese
  • 1 teaspoon of dried oregano

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Instructions:

Debi Morgan, founder of Quiche My Grits, says her recipe for Creamy Lemon Chicken Spaghetti is a "explosion of flavors."

Debi Morgan, founder of Quiche My Grits, says her recipe for Creamy Lemon Chicken Spaghetti is an “explosion of flavor.”
(Quiche my oatmeal)

  1. Break your uncooked spaghetti in half and boil the noodles until al dente.
  2. Drain your spaghetti and ration 8 ounces. Place half of your noodles at the bottom of your gratin dish.
  3. In a separate bowl, pour your alfredo sauce, basil pesto, sunsundried tomatoes and lemon juice and mix everything together.
  4. Pour half of your prepared sauce into the casserole dish, making sure it covers a sufficient amount of spaghetti.
  5. Sprinkle with half of your grated roast chicken and then with half of your Parmesan and mozzarella cheese. Finish with half of your ricotta.
  6. Add the rest of your spaghetti, sauce, chicken and cheese in the same order as in steps 4 and 5. You should be able to create a second layer.
  7. Sprinkle the top layer of your casserole dish with oregano.
  8. Bake the pan for 40 minutes at 350 degrees Fahrenheit or until golden brown.

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