Chicken Pesto Lasagna

I 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