CHICKEN FLORENTINE ALFREDO LASAGNA CUPS
This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
- Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
- Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
- Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
- Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, canola oil, garlic, medium white onion, heavy cream, shredded parmesan cheese, fresh parsley, lasagna noodles, shredded mozzarella cheese, bacon
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
- Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
- In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
- Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
- Cook for 1 additional minute, then remove from heat.
- In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
- Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
- Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
- Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
- Bake for about 25 minutes, until the cheese is golden brown.
- Cool for about 15 minutes, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 965 calories, Carbohydrate 18 grams, Fat 73 grams, Fiber 1 gram, Protein 64 grams, Sugar 5 grams
CHICKEN ALFREDO LASAGNA
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN ALFREDO LASAGNA
Provided by Molly Yeh
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
- For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
- Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
- Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.
ALFREDO CHICKEN LASAGNA
Make and share this Alfredo Chicken Lasagna recipe from Food.com.
Provided by 1 Baker
Categories One Dish Meal
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, sauté the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in.loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
- Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.
CHICKEN FLORENTINE LASAGNA
This recipe is a recreation of my friend's favorite Lean Cuisine (they have discontinued it). I don't create my own recipes very often so any input that could improve the final product would be appreciated.
Provided by MsKittyKat
Categories Chicken Breast
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Pre-cook your lasagna noodles according to the package directions. Set aside.
- Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
- Add the flour and cook for 1 minute.
- Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
- Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
- Stir until cheese has melted and add chicken breast and spinach. Set aside.
- In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
- Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
- Spread a small amount of sauce over the bottom of your pan.
- Cover sauce with one layer of pasta.
- Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
- Cover the cheese with 1/3 of the remaining sauce.
- Add another layer of pasta.
- Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
- Cover the cheese with 1/2 of the remaining sauce.
- Add a final layer of pasta.
- Cover the pasta with the remaining sauce and cover the pan with foil.
- You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
- Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
- Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
- Let the lasagna rest for 15-20 minutes before serving.
ALFREDO CHICKEN LASAGNA
Alfredo chicken and spinach come together to make this different spin on lasagna.
Provided by Hollinhead77
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
- Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
- Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g
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