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