Lemon Basil Spinach Pasta

Here is the delicious recipe that DJ and I mentioned in the last conference call.  We love this recipe!    

  whole wheat bow tie pasta (enough noodles to feed your family)

         2-3 Chicken Breasts cut into cubes

         1 tsp lemon pepper

         2 TB butter

         2 TB olive oil

         2 cloves garlic, minced ( I like to add more garlic :) )

         1/4 cup white cooking wine (I boil mine before to cook out all the alcohol....hopefully)

         2 cups Plain Greek Yogurt

         1 TB chopped fresh basil or dried

         1 Lemon, zested and juiced (using the rind of a lemon gives so much more flavor and nutrients)

         1/4 cup shredded Parmesan cheese

         1 TB chopped fresh parsley or dried

         Fresh Spinach

Directions

1. Cook your noodles in a pot of boiling water.  Drain.

2.Preheat oven to 375 degrees F (190 degrees C) and season chicken with lemon pepper.

3. While noodles are cooking, melt the butter with the olive oil over medium heat in a skillet.  Place the chicken pieces in the skillet until they are no longer pink in the center. Add more lemon pepper while cooking.  When cooked, remove the chicken pieces, and place them at the bottom of a casserole dish.

4. In the same skillet, add the garlic, white wine, greek yogurt, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a light boil, stirring constantly. Remove from heat and stir in the pasta. 

5. Spoon the pasta and sauce mixture over the chicken. Then layer fresh spinach, parmesan cheese, parsley flakes, and remaining lemon juice over the top. Cover with foil or a lid and cook for 10-15 minutes until heated through.  Remove cover and bake for another 10 minutes until cheese is melted.

This recipe feeds about 4 people. 

We love you guys soo much!