Friday, August 24, 2012

Chicken Lasagna Alfredo

I had a few friends on Facebook ask for the new recipe for Chicken Lasagna Alfredo. My sweet husband is part Italian, but absolutely hates red sauce. In the history of our relationship together, I have never made lasagna and that's just plain sad! I decided to switch things up a bit and try something he actually would eat. He liked this so much that he went for three helpings and Caleb asked for seconds!

Don't freak out on me! This is a lot of chicken, but I'm using shredded chicken in several meals this week. Plus, we are also taking dinner to a couple of sweet friends who haven't been feeling well lately. I used one pack of chicken for my lasagna and it made two 8 x 8 pans. 

When I boil my boneless, skinless chicken breasts I flavor my water will bouillon cubes. For this large batch of chicken, I used two cubes. I also began cooking my lasagna noodles. 

When my chicken was cooked, I put it in my stand mixer to shred it. Instead of taking absolutely forever to shred it by hand, this way takes just a minute. 

Next I added my Alfredo sauce to the chicken and mixed it all together until it looked like this:

I won't bore you with the details of assembly because it's just like making a regular lasagna. I spread a little of the Alfredo mixture in the bottom of both pans, topped that with my noodles, spread a layer of ricotta cheese and just kept on layering. Before putting it in the oven, I spread shredded mozzarella on top...

Bake the lasagna at 375 degrees for about 40 minutes and enjoy every bite!

I cannot promise this is a low calorie meal designed to help you lose weight but if you need some amazing comfort food, here you go!


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