Chicken & Vegetable Lasagna

This is a delicious alternative to my Classic Lasagna.  It's made with a creamy garlic & parmesan sauce, chicken, fresh spinach, tomatoes and lots of cheese. I love it!!

Ingredients:

(for the Garlic & Parmesan Cream Sauce)

6 tbsp Butter

4-5 Garlic Cloves, minced

5 tbsp All Purpose Flour

3 cups Milk

1 cup Heavy Cream

1 cup Parmesan Cheese

(Filling)

2 Boneless, Skinless Chicken Breasts, cooked & shredded

15 oz Ricotta Cheese

1 egg

4 medium/ large Tomato, sliced 1/8"

6 oz Fresh Spinach

2 cups Mozzarella Cheese, shredded

2 tsp Garlic & Herb Seasoning ( I use Ms Dash)

1 tbsp Fresh Parsley, chopped

Salt & Pepper

1 box of Lasagna Noodles

Directions:

If you prefer to pre-boil your pasta, do this first & reserve.  (I skip this step & assemble my lasagna with raw noodles.)  Preheat your oven to 375 degrees.  In a medium sized sauce pan, melt the butter over medium-low heat. 

 When the butter is melted, add the minced garlic & stir.  Add the flour to the buttery garlic & whisk to incorporate.  Cook the flour for a couple of minutes, whisking frequently. 

 Slowly whisk in the milk & heavy cream until it is all incorporated.  With the heat on low, let the sauce sit to thicken, stirring (or whisking) occasionally. 

 While the sauce is thickening, get your fillings ready.  I roasted 2 chicken breasts, drizzled with olive oil & seasoned with salt & pepper, in the oven at 350 degrees for 35 minutes.  After it cools some, I shredded it with my fingers.  You could use left over chicken or even a rotisserie from the store for this too!

 In a large bowl, add the egg & beat. 

 Add the ricotta, shredded chicken, garlic & herb seasoning, & fresh, chopped parsley to the beaten egg.  Fold to combine. 

 Keep an eye on your sauce while you are getting the filling together.  You'll need to stir it occasionally. When you're filling is combined, add the Parmesan Cheese to the sauce & turn the heat off.  Stir well to combine & melt the cheese.  It's ok if the sauce looks thin, it will thicken up through the baking process.

 In a 9 X13" casserole or lasagna pan, add 1 1/2 cups (or so) of the Garlic & Parmesan cream sauce. 

 Put a layer of noodles over the sauce.

 Then add 1/2 of the chicken & ricotta mixture.

 Then add 1 layer of your sliced tomatoes. Season the tomatoes with a little salt & pepper. 

 Add 1/2 of the spinach on top of the tomatoes. 

 Sprinkle 1/2 cup (or so) of mozzarella cheese on top pf the spinach.  (I don't really measure the cheese!)

 Then repeat the layers 1 more time, starting with half of the remaining garlic & parmesan cream sauce. 

 After adding the second half of the chicken & ricotta mixture, the tomatoes, the spinach & the mozzarella cheese, put 1 last layer of noodles.  Then pour the last of the sauce on the top of the noodles.  Cover with aluminum foil (I spray the bottom of the foil with non stick spray so it won't stick to my lasagna). And yes...if you use the same pan that I do, it will be full to the rim!!  I always put my lasagna pan on top of a sheet pan, just in case it bubbles over some in the oven. 

 Bake for about 40 minutes at 375 degrees, then remove the foil & top with mozzarella cheese.  Continue to cook for another 15 minutes, until bubbly & brown. 

 Let the lasagna sit for 15 minutes or so before slicing so it can set & the sauce can thicken.  I serve a simple green salad to start while the lasagna is cooling. 

 Creamy, yummy goodness!!

 This recipe serves 6-8 people. 

Gnocchi with Fresh Spinach & Parmesan Cream Sauce

This is like combining gnocchi with creamed spinach & then adding extra Parmesan!  It is so good, I ate it left over for 2 straight days- and I don't usually like left overs! 

 Ingredients:

1 lb Gnocchi

1 1/2 tbsp Butter

1 1/2 tbsp Olive Oil

2-3 Garlic Cloves, minced

10 oz Fresh Spinach

1/2 c Heavy Cream

1 c Parmesan Cheese, shredded

Salt & Pepper

Directions:

Melt butter with olive oil over medium heat in a chefs pan.  (I used a 10" pan.)  Add the garlic & cook 1 minute. 

 Add all the spinach to the pan (it will be over flowing).

 Toss the spinach in the garlicky butter & olive oil until it is wilted. 

 Add in the cream & stir to combine.  I added more like 3/4 cup of cream, I wasn't sure how much I would need.  I think that 1/2 cup would have been plenty. 

 Grate the Parmesan Cheese.  I put about 3/4 cup in the sauce & then used more for topping. 

 Cook the creamy spinach for 10-15 min, letting the sauce thicken.  Mean while, cook the gnocchi according to the package's directions.  Just before the gnocchi is done cooking, add the Parmesan into the creamy spinach & reduce the heat to low (or you can turn it off).  Stir to combine. 

 When the gnocchi is done, drain it with a spider & add to the creamy spinach.  (You're should look less saucy than mine, if you only use a 1/2 cup of cream.)

 Serve immediately, topped with more Parmesan of course! 

This paired perfectly with my Grilled Chicken Breasts with Balsamic Glaze!

This recipe make 4 side servings.

Fettuccine with Chicken, Bacon, Peas & Parmesan

Similar to a carbonara, this pasta dish is luxuriously rich & creamy.  It comes together quickly & is so easy to make.  It's definitely a favorite in my household! 

Ingredients:
2 Boneless, Skinless Chicken Breasts, cut into 1" pieces
6 slices of Bacon, cut in 1" pieces
1 small/ med Yellow Onion, chopped
2 cloves of Garlic, minced
1 cup Frozen Peas
2 tbsp Butter
1 ½-2 cups Heavy Cream
1/2- 3/4 lbs Fettuccine Pasta
Parmesan Cheese
Salt & Pepper

Directions:

In a chefs pan, cook the chopped bacon over medium- high heat.  When fully cooked, remove with a slotted spoon & reserve on a paper towel lined plate.

Add the cubed chicken to the pan, season with a little salt & pepper,  & cook until done. 

 Remove with a slotted spoon & cover with tin foil to keep warm.

Drain most of the bacon fat from the pan & add the butter.  Melt over medium heat then add the chopped onion.  Saute until soft, adding the garlic for the last 1-2 minutes.

Add the heavy cream to the pan & reduce the heat to low. 

Add the chicken & the peas to the cream & cook until the sauce reduces & thickens .  About 5-10 minutes.

Mean while, bring a large pot of water to a boil & cook your pasta.  When the pasta is al dente, drain well & add directly to the pan with the cream sauce. 

 Add the reserved bacon & toss to combine well. 

Serve immediately with lots of freshly grated Parmesan Cheese. 

Delicious!  This recipes makes 4 servings.

Spaghetti with Garlic

This is one of those 'What's in the pantry?' types of dishes. We had been on vacation for a week, so on our first night home we were in desperate need of a quick & easy, home cooked meal. But of course, we were exhausted & didn't feel like going to the grocery store so I searched the pantry. I had bought a spaghetti measuring tool while we were in Italy at Disney's Epcot park in Orlando, FL so I thought of this simple, but delicious dish. It was perfect! Ingredients: (For 2-3 servings)

1/2 lb Spaghetti

4-5 Garlic Cloves, minced

2-3 tbsp Olive Oil

1-2 tsp dried Parsley

Crushed Red Pepper Flakes (optional)

Freshly Grated Parmesan Cheese

Salt & Pepper

Directions:

Set out 1 large sauce pan to cook the pasta & 1 large skillet. Fill the sauce pan with water & bring to a boil. Here is the beautiful spaghetti measuring tool that I bought on our trip. I thought it made a lovely souvenir! It's made out of olive wood, which I love!

Add the pasta to the boiling water & cook according to the package directions. Don't forget to add salt to the water!! You want to make sure you season the pasta well. While the pasta is cooking, add olive oil to the skillet, just enough to coat the bottom well (2-3 tbsp). Heat to medium heat & add the minced garlic.

Cook the garlic until golden, make sure not to burn or it will be bitter! You can add some crushed red pepper for heat, if you'd like too! Reduce heat to low.

When the pasta is al dente, add it directly from the pasta pot to the skillet with the garlic & olive oil. Don't drain with a colander. Reserve the pasta water, you will be using it later Using tongs, toss the spaghetti in the garlic & olive oil.

Add the dried parsley & a couple of ladles of the starchy pasta water & continue to toss. Like I said, we had been gone for a week so I didn't have any fresh herbs on hand. If you do, by all means use that instead of the dried! Use as much of the water as you need to coat the pasta. Taste & adjust the salt & pepper if needed. You can add a pat of butter at the very end to make it extra glossy too. Serve immediately with lots of freshly grated Parmesan cheese. Trust me & try this the next time you want a simple, quick but delicious pasta dish! You won't believe how good it is!

I thawed a couple of chicken breasts & sauteed them in a skillet to serve with the spaghetti. A simple green salad rounded out our meal- Yummmm! It was great to get home!