Lemon chicken spaghetti with creamy alfredo sauce: Try the recipe

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If you’re a fan of lemon chicken piccata, you’re going to love this lemon chicken spaghetti casserole from Quiche My Grits.

Debi Morgan, founder of the Southern food blog, came up with the creamy lemon chicken spaghetti casserole recipe, which she likes to call a “flavor explosion,” thanks to its lemony, cheesy and pesto ingredients.  

Here’s how you can whip up this quick-and-easy spaghetti casserole in time for National Pasta Day.

If you’re a fan of lemon chicken piccata, you’re going to love this lemon chicken spaghetti casserole from Quiche My Grits.
(Quiche My Grits)

 Materials You’ll Need:

  • 6-inch-by-9-inch casserole dish
  • Pot and strainer
  • Mixing bowl and utensils
  • Measuring spoons and cups

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Ingredients:

Debi Morgan’s creamy lemon chicken spaghetti casserole is made with alfredo sauce, pesto, sun-dried tomatoes, lemon juice and various cheeses.
(Quiche My Grits)

  • 8 ounces of cooked and strained spaghetti
  • 15 ounces of alfredo sauce
  • 2 tablespoons of basil pesto
  • 2 tablespoons sun-dried tomatoes in oil
  • 2 tablespoons of fresh lemon juice
  • 8 ounces of ricotta cheese
  • 2 cups of shredded rotisserie chicken
  • 6 ounces of shredded parmesan cheese
  • 8 ounces of shredded mozzarella cheese
  • 1 teaspoon of dried oregano

Instructions:

Debi Morgan, the founder of Quiche My Grits, says her creamy lemon chicken spaghetti recipe is a "flavor explosion."
(Quiche My Grits)

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