Chicken Lasagna
Portion Size: 1 ½ cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds boneless skinless chicken breast | Cut into 1/2-inch pieces. |
| 1-pound lasagna, uncooked | |
| 1 (12 oz) can fat free evaporated milk | |
| 2 tablespoons cornstarch | |
| 2 cups low sodium chicken broth | |
| 1/2 cup parmesan cheese | |
| 2 tablespoons Dijon style mustard | |
| 2 teaspoons tomato sauce | |
| 2 cloves garlic, minced | |
| 1/2 teaspoon dried basil leaves, crushed | |
| 1/4 teaspoon ground nutmeg | |
| 1/8 teaspoon ground red pepper | |
| 6 cherry tomatoes | Washed and sliced into wedges. |
| 1 cup (4 oz) low fat shredded American cheese | |
| 1/2 teaspoon Paprika |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare lasagna according to package directions; drain. | |
| 2 | In large saucepan, blend together evaporated milk and cornstarch. Whisk in chicken broth, Parmesan cheese, mustard, tomato sauce, garlic, basil, nutmeg and red pepper. | |
| 3 | Bring to a boil, stirring until thickened and bubbly. Remove from heat. Reserve 1 1/4 cups. | |
| 4 | Stir chicken and tomatoes into remaining sauce. | |
| 5 | Into a baking dish, spoon 1/4 Cup reserved sauce. Layer 1/3 the lasagna and half the chicken sauce. | |
| 6 | Repeat, ending with Lasagna. | |
| 7 | Spread on remaining 1 cup sauce. Top with cheese and paprika. | |
| 8 | Bake, covered, in 350-degree oven 35 to 40 minutes. Let stand 10 minutes before cutting. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
