Recipe Review-Baked Lemon Pasta w/chicken

This is a great recipe.  The original is just baked lemon pasta, but that won't fly in my house, there needs to be protein in the meal.  And as you all know, I am not a left over person, however I ate all of these leftovers over the course of a couple of lunches-reheats great. 

Ingredients


1 pound Thin Spaghetti

4 Tablespoons Salted Butter

2 Tablespoons Olive Oil

2 cloves Garlic, Minced

1 whole Lemon, Juiced And Zested

2 cups Sour Cream

½ teaspoons Kosher Salt, Or More To Taste

Plenty Of Grated Parmesan Cheese

Flat-leaf Parsley, Chopped

Extra Lemon Juice
 
1 punch chicken cut up into bite sized chunks and browned.
 
Preparation Instructions


Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti  & cooked chicken and stir together, then pour spaghetti mixture into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil, sprinkle cheese across the top and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with the chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.