3 cups bow tie pasta
1 skinless, boneless chicken breast cut into bite-size pieces
1 tsp. lemon pepper
1/4 cup margarine
2 tbsps. olive oil
2 cloves garlic, minced
1/4 cup white wine
2 cups sour cream
1 tbsp. chopped fresh basil
1 lemon zested and juiced
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
1 tbsp. chopped fresh parsley
1/2 cup torn fresh spinach or fresh baby spinach
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until
the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
Preheat oven to 375 degrees. Season chicken with lemon pepper.
Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken
pieces until no longer pink in the center. Remove the chicken pieces, and place them in the
bottom of a casserole dish.
To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the
lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat;
stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly
with Parmesan cheese, mozzarella, cheese, parsley, spinach, and drizzle with the remaining
lemon juice. Bake, uncovered, for 10 minutes