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Bridget's Recipe Corner
Being
the
pasta
lover
I
am,
I
find
myself
preparing
it a
couple
of
times
per
week.
Given
my
love
of carbs,
I
realized
long
ago
the
Atkins
diet
would
never
be
for
me. As I
was
heading
home
from
work
the
other
day,
visions
of
lasagna
"popped"
into
my
head.
For
some
it's
sugar
plums,
for
me
it's
pasta.
Typically,
I
make
mine
with
a
meat
and
a
tomato
sauce,
but
I
was
in
the
mood
to
try
something
a
little
different.
This
was
the
result.
Tasted
good
the
first
night
and
made
for
good
leftovers
as
well,
according
to
my
boys.
I
never
got
any...
Hope
you
enjoy
it
too.
Chicken/Spinach/Mushroom
Lasagna
6-7
thinly
sliced
boneless,
skinless
chicken
breasts
1/2 t. garlic salt
1/2 t. onion powder
1 t. Monterrey Chicken seasonings (McCormick brand) 1
lb.
mushrooms,
sliced
thin
(I
used
button
&
cremini)
2 bags
spinach
1
shallot,
finely
diced
1/2
c.
yellow
onion,
finely
chopped
1
clove
garlic,
minced
1
box
Barilla
lasagna
noodles
(I
cheated
by
using
"no
boil"
to
save
time-
they
were
just
fine)
2 c.
shredded
Italian
cheese
olive
oil
salt
&
pepper,
to
taste
For
the
white
sauce:
4 T.
butter
2 c.
lowfat/nonfat milk
1/2
c.
flour
2 c.
chicken
broth
Kosher salt
&
pepper,
to
taste
1/2
t.
ground
white
pepper
3/4 c.
freshly
grated
Parmesan
cheese
Preheat
oven
to
375°.
Grease
13x9
baking
dish
and
set
aside.
In
shallow
bowl,
add
1-2
t.
olive
oil
to
chicken
breasts.
Sprinkle
your
favorite
seasonings
(you
know
mine-
garlic,
onion
powder)
on
the
breasts,
coating
well.
Let
sit
for
approximately
5
minutes. Heat
olive
oil
in
large
skillet.
When
hot,
add
chicken
breasts,
cooking
until
done.
Remove
from
heat
and
set
aside.
Let
cool
about
10 minutes,
then
cut
into
pieces. In
same
skillet,
add
a dash of olive
oil.
When
hot,
add
shallots,
onion
and
garlic.
Cook
approximately
5
minutes,
then
add
mushrooms,
stirring
well.
Cook
until
they
begin
to
soften.
Add
spinach
in
batches.
You
will
need
to
drain
most
of
the
liquid
when
finished
cooking.
Transfer
mixture
to
bowl.
Let
cool
about
4-5
minutes. Meanwhile,
in
large
saucepan,
melt
butter
over
medium
heat.
Whisk
in
flour,
then
slowly
add
chicken
broth.
Continue
whisking.
Sauce
should
begin
to
thicken.
Add
milk
about
1/2
c.
each
time,
stirring
well
after
each
addition.
Add
seasonings
and
cheese.
Set
aside.
Spread
about
1/4
c.
sauce
in
the
bottom
of
baking
dish.
Add
one
layer
of
noodles.
Spread
another
layer
of
sauce,
then
the
chicken,
then
mushroom
mix
and
sprinkle
with
cheese.
Repeat
2-3
more
times,
ending
with
sprinkled
cheese.
Cover
with
foil
and
bake
covered
approximately
30-40
minutes.
Uncover
and
continue
baking
additional
15
minutes
or
until
middle
is
bubbly.
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