Chicken Porta-sagna
Source of Recipe
Damian Bahr
Recipe Introduction
My favorite meal to fix for a Santa Cruz crowd!!!
List of Ingredients
4 Chicken Breasts, Diced
4 Green Onion, Sliced
1 8oz Can Olives Sliced
1/2 Cup Parmesan
3 Cups Mozzerella
Fresh (Dried) Parsley to taste
Two Cloves Garlic, Shredded (or more)
4 Portabella Mushrooms, cut into 2 inch strips
2 Jars Sundried Tomato Alfredo
3 Roma tomatoes, Diced
1 Package Barilla Lasagna No Boil Noodles
1 Tablespoon Olive Oil
Recipe
Preheat Oven to 375
Put oil in a large sauce pan and heat on high; once oil is hot add chicken, mushrooms, garlic, a little parsley, and half of the green onions. Saute until chicken is cooked through, and mushrooms are soft.
In a 13x9x3" deep pan, spray with non-stick spray.
Next, pour a thin layer of Alfredo sauce on bottom.
Layer noodles; slightly overlap them, they will expand to the edges during cooking; spread filling to edges to seal in and cook the lasagna.
Then layer chicken mixture, some olives, a little parsley, green onions, tomatoes, some sauce, then mozzerella, and sprinkle a little parmesan.
Repeat layers until you end with a layer of sauce and cheese.
Bake for 45 minutes.
(Be sure to put lots of LOVE in too!!!)
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