posted in Casseroles

Baked Lemon Chicken Spaghetti Primavera

Hey!  Today is National Spaghetti Day!!!  It’s our nation’s excuse to eat pasta, the most beloved food in the world.  Why not celebrate with a healthy pasta recipe like Baked Lemon Chicken Spaghetti Primavera?


This pasta is baked with loads of lightly sauteed vegetables, lemon, a light sauce and a sprinkling of cheese too.

Today I’ve teamed up with Barilla to showcase their healthy pasta options (they have Barilla Plus– a multigrain pasta and Barilla Whole Grain pasta too).  Barilla Plus is the very brand of pasta that I use for my family all the time.  Believe me- they love it, and they don’t notice any difference over using regular ‘ol pasta.  I can feel good that I’m serving them a multi-grain pasta that is rich in protein, omega-3’s and fiber (almost twice as much fiber as regular pasta).  The “multi-grain” consists of a blend of semolina, oats, spelt, barley, legumes, flaxseed and oat fiber.  Combined with some veggies and other delicious and healthy goodies, it’s easy to create a healthy pasta meal for my family.

This recipe is packed with broccoli, carrots, bell pepper and tomato.

The pasta is boiled and cooked to al dente (just shy of being soft).

The vegetables are sautéed in a little bit of garlic, and are then added to the spaghetti and chicken.  A light and lemony cheese sauce is mixed in too.

The mixture is spread into a baking dish, topped with tomatoes, wrapped with foil and baked.  The cheese is sprinkled on in the end, along with a good drizzle of fresh lemon juice- then baked again until everything is melted and lovely.

There it is- melted and lovely and ready for dinner.

This one got a big thumbs up from my boys.  They love pasta of every kind, and this dish was no exception.  The nice thing about this recipe is that you can change up the vegetables to suit what your family likes to eat.  I’d suggest trying zucchini or peas or mushrooms or asparagus too.  There are only three of us in my family, so we enjoyed leftovers the next day.  The leftovers were just as good!

And now for the giveaway from Barilla pasta This giveaway has closed.  The randomly selected winner is commenter #225 Danielle, who has 48 hours to respond to my email.  Thanks to all for entering!

Giveaway Prize- 

One winner will receive

    • 15 boxes of Barilla Pasta
    • 5+ coupons for free Barilla pasta sauce
    • one cooking apron
    • one set of bamboo cooking utensils
    • one cooking timer

  • Entry #1:   Answer this question: “What is your favorite healthy way to eat spaghetti?” Share a link if you’d like! 
  • Entry #2:  “Like” RecipeGirl and Barilla on Facebook, then come back here and leave a comment letting us know you liked.
  • Entry #3:  Follow RecipeGirl and Barilla on Twitter, then come back here and leave a comment letting us know you follow.
  • Entry #4:  Follow RecipeGirl and Barilla on Pinterest, then come back here and leave a comment letting us know you follow.
Giveaway Fine Print:  This giveaway ends on Monday, January 7th at NOON PST.  The winner will be selected via random.org and will be announced and contacted sometime after noon on Jan. 7th.  The winner will have 48 hours to respond via email or another winner will be chosen.  Winner must be at least 18 year of age and have a USA mailing address.

Yield: 8 servings

Prep Time: 30 min

Cook Time: 1 hour

Baked Lemon Chicken Spaghetti Primavera

Ingredients:

SAUCE:
1 teaspoon olive oil
1 teaspoon butter
1 tablespoon all-purpose flour
One (12-ounce) can evaporated 2% milk
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh thyme
zest and juice of 1 lemon
salt and pepper, to taste

MAIN DISH:
One box (14.5-ounces) Barilla Plus Spaghetti, cooked until al dente
1 teaspoon olive oil
2 medium cloves garlic, minced
2 cups fresh broccoli florets
1 large carrot, peeled and chopped or julienned
1 large yellow bell pepper, chopped or sliced thinly
2 cups cooked and chopped or shredded chicken breast
1 1/2 cups halved cherry tomatoes
salt and pepper, to taste

TOPPING:
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan Cheese
1/2 lemon juiced

Directions:

1. Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.

2. Prepare the sauce: 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.

3. 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.

4. Scoop into dishes and serve immediately.

Tips:

*This recipe does not turn out a spaghetti that is coated in a thick sauce. If you'd like the sauce to be more substantial, use a little less pasta and perhaps a few more vegetables.

Source: RecipeGirl.com

Check out these healthy spaghetti recipes too!
Spaghetti with Sun Dried Tomatoes and Spinach by Two Peas and Their Pod
Vegetable Party Spaghetti with Warm Garlic- Thyme Olive Oil by Picky Palate

Disclosure:  This post is sponsored by Barilla.  This is a brand that I know and love and use often in my cooking.  All opinions shared about this product are my own. 

385 Responses to “Baked Lemon Chicken Spaghetti Primavera”

  1. postedJan 4, 2013 3:52 AM
    MaryB

    My favorite healthy spaghetti recipe is whole wheat spaghetti with lemon, fresh crab or shrimp and parsley. A little butter or olive oil – not too much, just enough for flavor.

  2. postedJan 4, 2013 3:53 AM
    MaryB

    I like Barilla and RecipeGirl on Facebook.

  3. postedJan 4, 2013 3:54 AM
    MaryB

    I follow RecipeGirl and Barilla on Pinterest.

  4. postedJan 4, 2013 4:15 AM

    Yum! I love just adding a little diced tomato, basil, garlic and parmesan to angel hair pasta. Quick and delicious! What a fun giveaway Lori!

  5. postedJan 4, 2013 4:42 AM
    Hannah

    I like spaghetti with chicken and tomato sauce with fresh basil.

  6. postedJan 4, 2013 4:43 AM
    Amy G. H.

    My favorite healthy spaghetti recipe is to toss it with fresh roma tomatoes, basil, olive oil and Italian seasoning. So simple and yummy!

  7. postedJan 4, 2013 4:54 AM

    I could dig right into a bowl of this today! Gorgeous, Lori!

  8. postedJan 4, 2013 5:01 AM
    gwen

    Just pinned you on Pinterest! Hope I win!

  9. postedJan 4, 2013 5:29 AM

    Love all these veggies in this flavorful dish! I could eat this everyday!

  10. postedJan 4, 2013 5:43 AM
    Melissa

    I like to have pasta topped with lots of fresh vegetables and a light, slightly chunky marinara sauce!

  11. postedJan 4, 2013 5:43 AM
    Melissa

    I follow you on Pinterest!

  12. postedJan 4, 2013 5:44 AM
    Melissa

    I follow you and Barilla on Twitter!

  13. postedJan 4, 2013 5:52 AM

    i love spaghetti with lemon juice, capers, and salmon. yum!

  14. postedJan 4, 2013 5:57 AM
    Kat

    For meatless Monday, we sometimes have spaghetti with a marinara sauce with sautéed mushrooms thrown in. Thanks for the giveaway.

  15. postedJan 4, 2013 6:14 AM
    JenniferY

    I love a little angel hair with leftover steamed broccoli that has been sauteed in olive oil and garlic.

  16. postedJan 4, 2013 6:23 AM

    I like you both on Facebook

  17. postedJan 4, 2013 6:24 AM

    I follow you both on Twitter

  18. postedJan 4, 2013 6:24 AM

    I follow you both on Pinterest

  19. postedJan 4, 2013 6:34 AM
  20. postedJan 4, 2013 6:35 AM

    I follow both on FB

  21. postedJan 4, 2013 6:35 AM

    I follow both on pinterest

  22. postedJan 4, 2013 6:51 AM
    Andrea M

    This is my current fave spaghetti recipe. It’s relatively healthy depending on the spaghetti used AND it’s super quick. Throw in some Italian chicken sausage and you’re set!
    http://foodfigure.com/recipes/2012/4/27/10-minute-spaghetti-with-toasted-garlic-tomato-sauce.html

  23. postedJan 4, 2013 6:51 AM
    Christopher R Roach Jr

    I really like to cut chicken up into a simple spaghetti and sauce.

  24. postedJan 4, 2013 6:52 AM
    Andrea M

    I follow both on FB

  25. postedJan 4, 2013 6:53 AM
    Andrea M

    I follow both on Twitter

  26. postedJan 4, 2013 6:54 AM
    Andrea M

    I follow both on Pinterest

  27. postedJan 4, 2013 6:55 AM
    Tammy

    I put every possible vegetable into my spaghetti sauce. From carrots to zucchini. And my kids still love it.

  28. postedJan 4, 2013 6:55 AM
    Tammy

    Following Recipe Girl and Barilla on Facebook.

  29. postedJan 4, 2013 6:57 AM
    Tammy

    Following both on twitter now.

  30. postedJan 4, 2013 6:58 AM
    Tammy

    Following both on Pinterest now too.

  31. postedJan 4, 2013 7:08 AM
    Cary

    Just started following both on Pinterest. I do not have a twitter account.

  32. postedJan 4, 2013 7:10 AM
    Cary

    I already liked recipegirl on Facebook and just liked Barilla, as well. Hoping to win some pasta : )

  33. postedJan 4, 2013 7:21 AM
    Cary

    In the summer, I like to make chicken pasta salad with the multicolor rotini pasta. I grill chicken breast and then cut them into pieces to add back in later. Cook the pasta and drain. Cut up lots of fresh veggies and lightly sauté them in olive oil with onions and garlic and fresh herbs, from my garden. I usually add a small can of tomatoe sauce just to bind all the veggies, chicken, and pasta together. After the sauce has simmered with the veggies and herbs for a while, I add the pasta and chicken to the sauce mixture and stir it all together and cut the heat off. It is good served warm topped with a little Parmesan cheese, but I prefer it the next day for a cold pasta salad for lunch after all the flavors have melded together.

  34. postedJan 4, 2013 7:21 AM
    Kim

    Veggies and spaghetti – yummy combo (and healthy vitamins, too!).

  35. postedJan 4, 2013 7:21 AM
    Kim

    I like RecipeGirl and Barilla on facebook.

  36. postedJan 4, 2013 7:26 AM
    April V

    I’ve pureed carrots and added them to the sauce before! Lovely!

  37. postedJan 4, 2013 7:28 AM
    Leah

    I love to make veggies with a bit of pasta in it. They usually end up being 3/4 veggies (like zucchini, squash, broccoli, mushrooms, etc) and 1/4 pasta: just enough pasta to curb a craving and tons of veggies!

  38. postedJan 4, 2013 7:28 AM
    Leah

    I follow on facebook.

  39. postedJan 4, 2013 7:28 AM
    Christi D

    I love brown rice pasta with chicken and butternut squash sauce!

  40. postedJan 4, 2013 7:29 AM
    Leah

    I follow on Twitter.

  41. postedJan 4, 2013 7:33 AM
    Denise

    My favorite healthy way to eat spaghetti is using whole wheat spaghetti with puttanesca sauce! But, I eat it ANY way and as often as possible!

  42. postedJan 4, 2013 7:37 AM
    Katie

    I like to make spaghetti with chicken sausage and homemade roasted garlic tomato sauce

  43. postedJan 4, 2013 7:38 AM
    Katie

    I like you and Barilla on facebook

  44. postedJan 4, 2013 7:39 AM
    Katie

    I follow you both on twitter

  45. postedJan 4, 2013 7:39 AM
    samW

    we just usually cook up some sausage & add some home canned tomatoes, tomato sauce, lots of garlic, onion, green pepper, basil, thyme, oregano, salt & pepper & serve it over Barilla noodles – yum!

  46. postedJan 4, 2013 7:48 AM
    emily

    My favorite is whole wheat pasta with olive oil, basil and lemon slices! Little salt and pepper, nice and simple.

  47. postedJan 4, 2013 7:49 AM

    This looks so good, Lori!

    Right now our favorite way to eat spaghetti is this Turkey Sausage and Vegetable Spaghetti Bake: http://www.goodlifeeats.com/2013/01/baked-sausage-and-vegetable-spaghetti-giveaway-win-a-year-supply-of-barilla-pasta.html

  48. postedJan 4, 2013 7:54 AM
    sara

    We usually make our spaghetti with home made pesto from our garden. I can freeze a ton from our basil and have it through the winter. We then add whatever is in the fridge. Steamed broccoli, frozen peas, ricotta, you name it. The kids gobble it up!

  49. postedJan 4, 2013 7:55 AM
    sara

    follow you both on twitter @saramama

  50. postedJan 4, 2013 7:56 AM
    sara

    follow you both pinterest @saramama

  51. postedJan 4, 2013 8:02 AM
    Marnely Rodriguez

    Love it in a truffle oil and cracker pepper sauce!

  52. postedJan 4, 2013 8:03 AM
    Marnely Rodriguez

    I follow you both on FB

  53. postedJan 4, 2013 8:05 AM

    That is one gorgeous dish of pasta!! Dinner tonight I think…

  54. postedJan 4, 2013 8:06 AM
    Marnely Rodriguez

    I follow you both on Twitter

  55. postedJan 4, 2013 8:16 AM
    Kara D

    I love to eat spaghetti mixed with broccoli and topped with marinara!

  56. postedJan 4, 2013 8:19 AM
    Annalisa Murden

    I love whole wheat spaghetti topeed with cooked veggies and baked salmon or chicken. YUMM!!

  57. postedJan 4, 2013 8:24 AM
    Trina A

    a little pasta tossed with EVOO, Garlic, Tomatoes, and Basil! yum

  58. postedJan 4, 2013 8:39 AM
    Cheryl Newton

    Baked, with some spinach mixed in with the sauce and/or cheese. Because then the spinach cancels out the cheese, right?

  59. postedJan 4, 2013 8:39 AM
    Kim

    Whole Wheat Pizza!

  60. postedJan 4, 2013 8:53 AM
    samW

    facebook

  61. postedJan 4, 2013 8:58 AM
    Mrs. Z

    Whole wheat spagetti with a lemon pepper seasoning sprinkled on top!

  62. postedJan 4, 2013 8:58 AM
    Mrs. Z

    I like Recepe Girl on FB!

  63. postedJan 4, 2013 9:02 AM
    samW

    pinterest

  64. postedJan 4, 2013 9:04 AM

    Tossed in just a bit of olive oil and garlic!

  65. postedJan 4, 2013 9:04 AM

    I follow you both on Twitter

  66. postedJan 4, 2013 9:05 AM

    I love Barilla! and this pasta dish looks amazing. Thanks for the great recipe.

  67. postedJan 4, 2013 9:06 AM
    Pam

    I make a very nice low sodium minestrone soup with whole wheat noodles!

  68. postedJan 4, 2013 9:07 AM
    Stephanie-Oh

    I love pasta and use Barilla brand all the time . I usu. use my homemade pasta sauce and whatever fresh veggies in refrig. and lots of parm. and Romano cheese.

  69. postedJan 4, 2013 9:10 AM
    Shannon

    I think the healthier pastas taste better anyway…it’s got more flavor and “bite”. I don’t know that this particular recipe would go over well with us because it’s got so many things going on. But, one of our favorites in summer is a pasta salad with rotini, diced grapes, diced green onion, diced ham (the thin, healthy stuff in packages) and a dill dressing made with non-fat sour cream and mayo. Very, very tasty!!

  70. postedJan 4, 2013 9:25 AM
    Karen D

    I like Barilla’s recipe for Whole Grain Linguine with Roasted Peppers

  71. postedJan 4, 2013 9:26 AM
    Karen D

    Karen Goodwin Delaney likes RecipeGirl and Barilla on Facebook

  72. postedJan 4, 2013 9:27 AM
    Karen D

    @kdff follows RecipeGirl and Barilla on Twitter

  73. postedJan 4, 2013 9:27 AM
    Karen D

    username karengdel follows RecipeGirl and Barilla on Pinterest

  74. postedJan 4, 2013 9:59 AM
    Brianna

    I don’t have any healthy spaghetti recipes yet (I just started cooking this past year!) but I think this might be my first! 😀

  75. postedJan 4, 2013 10:01 AM
    Shari

    Plain with spinach and olive oil, maybe a bit of mozz.

  76. postedJan 4, 2013 10:04 AM
    Brianna

    I like RecipeGirl and Barilla on Facebook. :)

  77. postedJan 4, 2013 10:19 AM
    Karen Lynch

    We can our own marinara sauce from our garden tomatoes, mix in some sautéed vegetables and lean chicken.

  78. postedJan 4, 2013 10:20 AM
    Karen Lynch

    I like Barilla and RG on FB

  79. postedJan 4, 2013 10:22 AM
    Karen Lynch

    I follow Barilla and RG on twitter.

  80. postedJan 4, 2013 10:24 AM
    Karen Lynch

    I follow Barilla and RG on Pinterest

  81. postedJan 4, 2013 10:29 AM
    Kimi

    We use pasta with breakfast with eggs for a healthy twist

  82. postedJan 4, 2013 10:29 AM
    Kimi

    I follow you on FB

  83. postedJan 4, 2013 10:30 AM
    Kimi

    I follow Barilla on FB

  84. postedJan 4, 2013 10:51 AM

    i like a spaghetti frittata. :)

  85. postedJan 4, 2013 10:52 AM

    twitter follower!

  86. postedJan 4, 2013 10:54 AM
    Kim N.

    I like to make a fresh tomato sauce with roma tomatoes, garlic, onion, mushroom, and basil.

  87. postedJan 4, 2013 11:13 AM

    My favorite healthy way to eat spaghetti is simple: whole-grain spaghetti with roma tomatoes, garlic, basil, olive oil and parmesan (or fresh mozzarella as a treat!). Yum :)

  88. postedJan 4, 2013 11:14 AM

    I “liked” both RecipeGirl and Barilla on Facebook (name: Casey Moore).

  89. postedJan 4, 2013 11:15 AM

    I follow both RecipeGirl and Barilla on Twitter now (username: caseyamoore).

  90. postedJan 4, 2013 11:16 AM

    I follow both RecipeGirl and Barilla on Pinterest (username: caseyamoore).

  91. postedJan 4, 2013 11:46 AM
    Jennifer Johnson

    I like to add fresh veggies (artichokes can be canned, I’m not THAT good), with a some olives & capers, drop in a little EVOO and saute. Kids LOVE it.

  92. postedJan 4, 2013 12:14 PM
    Jeffrey

    I like to start with a whole wheat noodle, like a Rigatoni, and add some homemade basil pesto, chopped fresh spinach, homemade sun-dried tomatoes and a healthy grating of parmesan cheese. Its best served with a strong assertive sourdough!

  93. postedJan 4, 2013 12:15 PM
    Jeffrey

    I Like RecipeGirl and Barilla on Facebook.

  94. postedJan 4, 2013 12:16 PM
    Jeffrey

    I Follow RecipeGirl and Barilla on Twitter

  95. postedJan 4, 2013 12:16 PM
    Melisa

    Pasta with cucumbers, tomatoes, feta, and whatever else I have lying around.

  96. postedJan 4, 2013 12:16 PM
    Jeffrey

    I Follow RecipeGirl and Barilla on Pinterest.

  97. postedJan 4, 2013 2:05 PM
    Liz Blunt

    I like to toss the spaghetti with shrimp, mushrooms & white wine. Yum!

  98. postedJan 4, 2013 2:09 PM
    Kathy Eyre

    I like to eat my spaghetti with artichokes, tomatoes (from the garden) parm and a little oil.

  99. postedJan 4, 2013 2:11 PM
    Kathy Eyre

    I follow you both on Twitter as eyreka1

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