Lasagna with Chicken, Artichoke and Sun-Dried Tomato
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups boneless skinless chicken breast | Cooked and diced. |
| 1 (14 ounce) can artichoke hearts | Drained and chopped. |
| 1/2 cup sun-dried tomatoes | Chopped. |
| 1 (16 ounce) package low fat shredded Mozzarella cheese | |
| 1/2 cup grated Parmesan cheese | |
| 2 (8 ounce) packages light cream cheese, softened | |
| 1 cup nonfat milk | |
| 1 teaspoon garlic powder | |
| 1/4 cup fresh basil or 2 tablespoons dried | Washed and chopped. |
| 12 lasagna noodles | Use the no bake variety. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oven to 350 degrees F. | |
| 2 | Combine chicken, artichokes, tomatoes, 2 cups mozzarella and Parmesan in a large bowl. | |
| 3 | In a separate bowl, beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. | |
| 4 | Spread thin layer of the cream cheese sauce onto bottom of 13×9-inch baking dish; cover with 4 noodles and 1/3 of the chicken mixture. Repeat layers of noodles, cream cheese sauce and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. | |
| 5 | Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
