Wednesday, August 27, 2014

Chicken Alfredo Lasagna

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.

Serves 6-8.

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