Wednesday, August 17, 2011

Chicken Pesto Lasagna

Chicken Pesto LasagnaI was looking to make a baked noodle dish with something other than a traditional tomato-based sauce. Pesto seemed like a good bet and chicken breasts were on sale this week. I mixed it all up, added a dash of low-carb garlic bechamel, and made a very rich and delicious lasagna. Adam even commented that maybe it was just a little too rich. I, of course, scoffed at the very idea and helped myself to a second serving.

3 T butter
3 cloves garlic, minced
½ c heavy cream
Pinch nutmeg
1 recipe Almond Noodles
1 recipe Spinach Walnut Pesto
1 lb boneless, skinless chicken breast, cooked and thinly sliced
½ c grated Romano cheese (1 oz)
  1. Melt butter over medium heat. Add garlic and sauté until fragrant, about 1 min.
  2. Stir in cream and nutmeg. Simmer until thick, about 6-8 min, stirring frequently.
  3. Layer noodles, pesto, chicken, and cream sauce in a 9x9 pan. Top with grated Romano.
  4. Cover and bake at 350°F for 20 minutes. Uncover and bake an additional 20-25 min or until edges have browned.
  5. Let stand a few minutes before slicing.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 9
Amount per Serving
Calories 351
Total Fat 33.3 g
  Saturated Fat 10.0 g
  Polyunsaturated Fat 5.2 g
  Monounsaturated Fat 16.0 g
Cholesterol 101 mg
Sodium 313 mg
Potassium 254 mg
Total Carbohydrates 4.9 g
  Dietary Fiber 2.3 g
  Sugars 1.0 g
Protein 10.1 g

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