Recipe and Photo by: Better Homes and Gardens
Chopped chicken breasts give this lasagna recipe a satisfying heartiness. It's a time-saver, too—when you make it with refrigerated light Alfredo sauce.
dried whole wheat or regular lasagna noodles
10-ounce containers refrigerated light Alfredo sauce
teaspoon cracked black pepper
chopped, cooked chicken breast*
10-ounce package frozen chopped spinach, thawed and well drained
bottled roasted red sweet peppers, drained and chopped
shredded Italian blend cheese
1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.
For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.
nutritional info per serving
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