2 tbsp olive oil
2 large whole boneless chicken breasts cut in half
2 tsp Italian seasoning
salt and pepper to taste
12 lasagna noodles (not the no-boil kind!)
2 cups shredded mozzarella
For the Alfredo Sauce:
1/2 cup butter
1 tbsp flour
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 cups heavy whipping cream
2 cups shredded parmesan
1. Preheat oven to 375.
2. Prepare a 9x13" baking dish by lining it with parchment paper.
3. Bring a large pot of water to a boil and cook your pasta according to the instructions. Drain and set aside.
4. While noodles are cooking, wash chicken breasts and blot dry. Sprinkle salt, pepper, and Italian seasoning to both sides.
5. Heat a skillet over medium high heat. Add oil, and then your seasoned chicken. Lightly brown the chicken on both sides to sear it, not cook it through.
6. Place chicken in an oven safe dish and place in preheated oven. Cook for 20 minutes.
7. Meanwhile, heat garlic, butter, salt and pepper in a large saucepan. Add flour and whisk until smooth. Cook until bubbly and then add whipping cream. Stir constantly until it comes to a boil. Then, add Parmesan and stir continually until thick and creamy.
8. Cut chicken into bite sized pieces.
9. Spread a small amount of the sauce into prepared baking dish. Place a layer of noodles on top of the sauce. Next add a layer of sauce, then a layer of chicken, and finally, top with a layer of mozzarella. Repeat all layers.
10. Place in oven and bake for 30 minutes. Allow to stand for 5 minutes before cutting and serving.
Wednesday, August 27, 2014
2 tbsp olive oil
Tuesday, August 12, 2014
20-ounce can pineapple chunks, drained (juice reserved)
1 1/2 to 2 pounds boneless, skinless chicken breasts
1 tablespoon cornstarch
Salt and pepper
1 tablespoon olive oil, plus more as needed
2 cups broccoli florets
1 cup chopped carrots
1 red pepper, seeded and chopped or sliced
1/4 cup of reserved pineapple juice
1/2 cup reserved pineapple juice
1/3 cup low-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 clove garlic finely minced
1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
2 teaspoons cornstarch
1. Thinly slice the chicken breasts and toss them in a medium bowl with the cornstarch and salt and pepper (about a teaspoon of each). Let the chicken sit for about 10-15 minutes while whisking the sauce and prepping vegetables.
2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth.
3. Heat the oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won't take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.
4. Add another teaspoon or so of oil to the pan if needed and heat again until hot and rippling. Add all of the vegetables and pineapple to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add about 1/4 cup of the reserved pineapple juice to the skillet and cover (you can add water here instead of the juice, if desired). Cook, letting the vegetables steam for 2-3 minutes until crisp-tender (add more liquid, if needed, if it dries up).
5. Add the chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. Serve immediately over hot, cooked rice, if desired.