Monday, July 9, 2012

Chicken Lasagna with Roasted Red Pepper Sauce

                             This satisfying recipe is simple enough to make on a week night!!

 Ingredients: 4 cups finely chopped cooked chicken
 2 (8oz) containers chive and onion cream cheese (softened)
1 (10oz) package frozen chopped spinach, thawed and well drained
1 tsp. seasoned pepper
 3/4 tsp. salt Roasted Red Bell Pepper Sauce (recipe below)
 9 no-boil lasagna noodles
 2 cups (8oz) shredded Italian five-cheese blend

1. Stir together first 5 ingredients.
2. Layer a lightly greased 11×7 inch baking dish with one-third of roasted Red Bell Pepper Sauce,
3 noodles, one-third of chicken mixture, and one-third of cheese.
Repeat layers twice.
 Place baking dish on a baking sheet. 3. Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated.
cover and bake an additional 15 minutes.

                                                    Roasted Red Bell Pepper Sauce
 1 (12oz) jar roasted red bell peppers, drained
 1 (16oz) jar creamy Alfredo sauce
 1 (3oz) package shredded Parmesan cheese
 1/2 tsp. red pepper flakes
  Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Serve with some savory garlic bread and vegetables (or salad) DEEEELICIOUS!!!!!

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