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Full Online Book HomeLearning KitchenPoultry - Chicken Cheese Lasagna
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Poultry - Chicken Cheese Lasagna Post by :hometutor Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1445

Click below to download : Poultry - Chicken Cheese Lasagna (Format : PDF)

Poultry - Chicken Cheese Lasagna


1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1-1/2 cups milk
4 cups mozzarella cheese (16 ounces) shredded, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups (15 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles (8 ounces), cooked and drained
2 (10-ounce each) packages frozen spinach, thawed and well drained
2 cups cubed cooked chicken

Preheat oven to 350°F.

In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly.

Gradually stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.

Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.

In a bowl, combine ricotta cheese, parsley and remainingmozzarella; set aside.

Spread one-quarter of the cheese sauce into a greased 13 x 9 x 2-inch baking dish; cover with one-third of the noodles.

Top with half of ricotta mixture, half of spinach and half of chicken.

Cover with one-quarter ofcheese sauce and one-third of noodles.

Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce.

Cover with remaining noodles and cheese sauce.

Sprinkle remaining Parmesan cheese over all.

Bake at 350degrees F., uncovered, for 35 to 40 minutes. Let stand 15 minutes.

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4 boneless chicken breasts (must be thin, or flattened) 4 Tbl. butter 2 cup sliced mushrooms 1 (about 16 oz) can artichoke hearts 1 lb. rainbow rotini 1 cup heavy cream 1/4 cup Chardonnay 1 tsp. salt, pepper to taste Cook pasta al dente, set aside. In a skillet, add 4 tablespoons butter. Saute chicken breasts 2-3 minutes. Drain artichoke hearts, add mushrooms and artichokes to skillet. Saute another 2 minutes. Add chardonnay, cook another minute. Add heavy cream. Cook 1-2 minutes. Place pasta on individual plates. Place chicken breasts and sauce over pasta. Garnish and serve with a glass of