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CHICKEN & VEGETABLE ALFREDO LASAGNE
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THE MOST DECADENT, DELICIOUS, CHEESY, GOOEY LASAGNE YOU WILL EVER EAT!!!

40 MINUTES

45-60 MINUTES

8-10

Ingredients
1 HEAD GARLIC, CHOPPED
1/2 C OLIVE OIL
2 C SUN DRIED TOMATOES NOT IN OILCHOPPED
3 PORTABELLA MUSHROOMS CHOPPED
1 LB BABY SPINACH
1 AND 1/2 LBS BONELESS CHICKEN BREASTS CUT IN BITE-SIZE PIECES
2 JARS PREPARED ALFREDO SAUCE I USE CLASSICO 4 CHEESE
1/2 LB ASIAGO CHEESE GRATED
1/2 LB FONTINA CHEESE GRATED
1/2 LB PARMESEAN CHEESE GRATED
2 C HEAVY CREAM
1 LB MOZZERELLA SHREDDED
2 BOXES LASAGNE NOODLES
SALT & PEPPER TO TASTE


Directions
SAUTE GARLIC, SUNDRIED TOMATOES, MUSHROOMS AND SPINACH IN A 12 INCH CHICKEN FRYER WITH OLIVE OIL. WHEN SPINACH IS ALL WILTED, ADD CHICKEN AND COOK UNTIL CHICKEN IS DONE.

IN A SAUCEPAN, POUR ALFREDO SAUCE, ADD ASIAGO, FONTINA, PARMESEAN AND CREAM. COOK OVER LOW HEAT UNTIL ALL CHEESE IS MELTED.

COOK NOODLES AL DENTE ACCORDING TO PACKAGE DIRECTIONS

ADD VEGGIE AND CHICKEN MIXTURE TO CHEESE SAUCE

ASSEMBLE LASAGNE IN A LARGE PAN AT LEAST 15 BY 10 INCHES

LAYER CHEESE/CHICKEN/VEGGIE MIXTURE, NOODLES, MOZZERELLA IN THAT ORDER. YOU'LL HAVE 4 LAYERS OR SO.

BAKE AT 375 FOR 1 HOUR.

UNBELIEVABLY DELICIOUS!!!!!

PRINTER FRIENDLY VERSION EMAIL A FRIEND
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