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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 6 servings The following items or measurements are not included below: no-boil lasagna noodles alfredo sauce 3 cups chicken Italian cheese blend |
||
| Calories 29 | ||
| Calories from Fat 5 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.6g | 0% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 356mg | 14% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 1.2g | ||
| Protein 3.3g | 6% | |
My Michelle's Chicken Alfredo Lasagne
By: Chef RHT IV
Aug 30, 2007
This is a very rich & hearty dish. Preparation is pretty simple but tastes very sophisticated. A cool chick I met on myspace turned me on to it. Enjoy!
SERVES 6 -8
Ingredients
- 9 barilla no-boil lasagna noodles
- 3 (10 ounce) jars alfredo sauce
- 3 tablespoons lemon juice
- 1/2 teaspoon pepper
- 3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil)
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 cup bottled roasted red pepper, drained & chopped
- 1 (8 ounce) jar sliced mushrooms
- 1 cup shredded Italian cheese blend
Directions
1
Preheat oven to 325°F2
Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.3
Stir in chicken, spinach and red peppers.4
Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.5
Arrange 3 noodles in bottom of dish.6
Top with one-third chicken mixture. Repeat layers twice.7
Sprinkle cheese over the top.8
Bake for 45-55 minutes or until heated through and cheese is lightly browned.9
Let stand 15 minutes before cutting.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Izzblizz
On Apr 15, 2008
This was very good! I didn't have any ricotta or cottage cheese, so was looking for a white lasagna dish without those to use up some ground chicken.
This worked out great. I did substitute the chicken breasts with some ground chicken breast, and just sauteed a fresh red pepper with the chicken since didn't have any roasted red peppers (and didn't feel like going through the roasting, peeling process).
I also threw in a little bit of minced garlic and Italian spice blend while the chicken was browning.
It turned out a little bit salty, but I think that was the ready-made refrigerated alfredo sauce I used (Buitolli brand ... first time I have used that, so I think that is where any saltiness came from, since there wasn't any added salt . I usually just make my own alfredo sauce, but had some in my refrigerator from a good sale).
I also covered it with foil for the first thirty minutes because I think it would have browned too much without the foil. Browning for just the last 10-15 minutes uncovered worked fine.
Thanks for the recipe! My bf HATES ground chicken, but he ate this 
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