Tangy, creamy and oh so yummy! This gluten free baked lemon chicken linguine received a thumbs up from the entire family!
Serve with a side salad, or even add some steamed broccoli or asparagus to the dish.
Top with a sprinkle of balsamic vinegar!
- 1 pound organic chicken breasts
- 2 tbsp greek seasoning
- 2 tbsp oregano
- 2 tbsp organic olive oil
- 1/2 package (8oz) of Tinkyada brown rice pasta (of your choice – I used spaghetti this time, but I prefer linguine or even an angel hair pasta)
- 2 tbsp organic butter
- 1 tbsp organic olive oil
- 2 cloves garlic minced
- 1 organic lemon, juiced and zested
- 1/2 cup organic plain yogurt
- 4 oz of cream cheese
- 1/4 – 1/2 dry white wine (optional)
- pinch of sea salt and pepper
- 1/4 cup parmesan cheese
- 1/4 cup fresh organic parsley, chopped
- extra lemon juice
Combine the greek seasoning, olive oil, oregano and lemon juice and pour over chicken breasts. Let sit for a few minutes. You can either bbq the chicken or place in a preheat 350 degree oven and bake for 20-30 minutes.
In the meantime fill medium sized pot with water and bring to a boil. Place pasta in boiling water and cook according to package (until noodles are al dente). Drain water and rinse pasta with cold water. (TIP: when cooking gluten free pasta, use extra water to cook the pasta in, and always rinse the pasta after cooking).
Preheat oven to 375 degrees.
In a large oven safe pan, heat olive oil and butter on the stovetop. When butter is melted, add minced garlic and the juice of one lemon. Turn off heat then add yogurt, cream cheese and white wine and stir mixture together. Add lemon zest and salt and pepper.
Add about 1/2 of the chopped parsley and then add all of the pasta and the chicken (sliced) to the pan and combine with the sauce. Top with some parmesan cheese and place into the preheated oven.
Bake covered in foil for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes.
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with parmesan cheese, then remaining chopped parsley.
(adapted from Mom, What’s For Dinner?)