Baked Lemon Chicken Spaghetti Primavera

Name: Baked Lemon Chicken Spaghetti Primavera
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 teaspoons olive oil; 2 teaspoons butter; 2 tablespoons all purpose flour; Two 12-ounce cans 2% evaporated milk; 1 cup shredded Monterey Jack cheese; ½ cup shredded Parmesan cheese; 1 tablespoon chopped fresh thyme; 1 medium lemon, (juice and zest); salt and pepper, (to taste); 14.5 ounces spaghetti, (cooked until al dente); 1 teaspoon olive oil; 2 medium garlic cloves; 2 cups fresh broccoli florets; 1 large carrot, (peeled & chopped); 1 large yellow bell pepper, (chopped or thinly sliced); 2 cups cooked and chopped chicken breast; 1½ cups halved cherry tomatoes; salt and pepper, (to taste); ½ cup shredded Monterey Jack cheese; ¼ cup shredded Parmesan cheese; ½ medium lemon, (juiced)

This pasta dish has plenty of chicken and fresh vegetables in a light sauce. It's topped with a light layer of cheese and baked in the oven.

⏱️ 90 min 🔪 Prep: 30 min 🔥 Cook: 60 min 📊 Hard 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

2 teaspoons olive oil
2 teaspoons butter
2 tablespoons all purpose flour
Two 12-ounce cans 2% evaporated milk
1 cup shredded Monterey Jack cheese
½ cup shredded Parmesan cheese
1 tablespoon chopped fresh thyme
1 medium lemon, (juice and zest)
salt and pepper, (to taste)
14.5 ounces spaghetti, (cooked until al dente)
1 teaspoon olive oil
2 medium garlic cloves
2 cups fresh broccoli florets
1 large carrot, (peeled & chopped)
1 large yellow bell pepper, (chopped or thinly sliced)
2 cups cooked and chopped chicken breast
1½ cups halved cherry tomatoes
salt and pepper, (to taste)
½ cup shredded Monterey Jack cheese
¼ cup shredded Parmesan cheese
½ medium lemon, (juiced)

Steps

Preheat the oven to 400℉. Spray a 9x13-inch baking pan with nonstick spray.
Heat olive oil and butter in a medium skillet over medium heat. Whisk in the flour and stir until lightly browned. Slowly whisk in the milk. Keep whisking until the milk is warmed and has thickened slightly. Whisk in the cheeses, thyme, lemon zest/juice and salt and pepper. Set aside for later.
While the spaghetti is cooking, prepare the vegetables.  In a very large, nonstick skillet heat the olive oil over medium heat. Add the garlic and stir for 1 minute. Add broccoli, carrot, and bell pepper. Stir and cook until slightly softened, 4 to 5 minutes. Turn off the heat. Add spaghetti to the skillet and gently toss the vegetables with the spaghetti. Add the chicken, and then add the sauce. Toss to combine. Transfer the pasta-vegetable mixture to the prepared baking pan, spread the cut tomatoes on top, and sprinkle with salt and pepper. Cover the pan with foil. Bake for 30 minutes. Remove the foil and sprinkle cheeses on top. Squeeze the juice from 1/2 lemon on top of the cheeses. Return to the oven and bake until the cheeses are melted and the tomatoes are wilted- about 10 minutes.
Scoop into dishes and serve immediately.

Nutrition Facts (per serving)

Macronutrients

Calories47324% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 8.800

Per Serving Rp 1.100/serving

🏠 Save ~Rp 17.600 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	2 teaspoons	-	-
butter	2 teaspoons	-	-
all purpose flour	2 tablespoons	-	-
Two 12-ounce cans 2% evaporated milk	-	-	-
shredded Monterey Jack cheese	1 cup	-	-
shredded Parmesan cheese	0.5 cup	-	-
chopped fresh thyme	1 tablespoon	-	-
lemon	1 medium	-	-
salt and pepper	-	-	-
spaghetti	14.5 ounces	-	-
olive oil	1 teaspoon	-	-
garlic cloves	2 medium	-	-
fresh broccoli florets	2 cups	-	-
carrot	1 large	-	-
yellow bell pepper	1 large	-	-
cooked and chopped chicken breast	2 cups	Rp 35.000/kg	Rp 7.000
halved cherry tomatoes	1.5 cups	Rp 12.000/kg	Rp 1.800
salt and pepper	-	-	-
shredded Monterey Jack cheese	0.5 cup	-	-
shredded Parmesan cheese	0.25 cup	-	-
lemon	0.5 medium	-	-