Baked Lemon-Basil Pasta

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook uncovered stirring occasionally until the pasta is cooked through but still firm to the bite about 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.

Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces and place them in the bottom of a casserole dish.

To the same skillet add the garlic white wine sour cream basil lemon zest and 1/2 of the lemon juice. Bring the mixture to a boil stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.

Bake in the preheated oven until heated through about 15 minutes. Uncover sprinkle evenly with Parmesan cheese mozzarella cheese parsley spinach and drizzle with the remaining lemon juice. Bake uncovered for 10 minutes.