Recipe and Photo by: Better Homes and Gardens
Jump on out of your lasagna rut! Chicken, Cajun seasoning and andouille sausage add a kick to your go-to weeknight dish.
pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 to 3
teaspoon dried sage, crushed
chopped green sweet pepper
tablespoon finely chopped garlic
10-ounce containers refrigerated light Alfredo sauce
grated Parmesan cheese
shredded mozzarella cheese
1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.
nutritional info per serving
K:63210v0:147505 Copyright - © [1994-2013] Meredith Corporation