Chicken Lasagna With Pesto Cream Sauce Recipes

PESTO CHICKEN LASAGNA

Steps:

• In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

CHICKEN LASAGNA WITH PESTO CREAM SAUCE

Steps:

• In a very large wide pot, heat water and once boiling, salt the water, then add one lasagna strip at a time so they don't stick and cook for 1 minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
• Have a strainer standing by and gently lift each piece out with tongs into the strainer being careful not to break them up. Rinse with cold running water and layout on a sheet tray not touching each other. I layered with plastic wrap until I was ready to use.
• In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and the mozzarella cheese. Set aside.
• In a large sauté pan over medium heat, heat olive oil and add prosciutto and cook for two minutes, then add onions and cook for two minutes.
• Add spinach and cook until wilted, about another two minutes. Set aside.
• Pound or butterfly chicken breasts to a uniform thickness of one quarter inch.
• Coat the chicken with flour and shake off excess.
• Heat a large sauté pan to medium high and melt butter. Add chicken in a single layer and cook two minutes. Flip, lower heat to low and cook covered for five minutes without removing cover. Turn off heat and let sit five more minutes, again without removing cover.
• Move chicken to a cutting board to cool.
• Once cool, cut into half inch size pieces by cutting into strips then across the strips into pieces. Place in a bowl and toss with ½ cup of the pesto. Set aside.
• Place milk and cream in a sauce pan and heat to hot. Keep on low flame.
• In a large sauce pan, melt butter over medium heat then add flour and cook for three minutes, stirring often.
• Whisk in one third of the milk mixture with a wire whisk and stir briskly to form a thick paste. Add another third and whisk that in. Finally add the remaining third and whisk to form a smooth sauce.
• Add Worcestershire sauce, hot sauce, salt, pepper, dry mustard and nutmeg. Stir to combine then remove from heat and set aside.
• Preheat oven to 375 degrees F.
• In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles.
• Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine)
• Cover with four more lasagna noodles (three the long way and one trimmed to fit the short way.
• Pour the spinach mixture on top, including any liquid collected in bowl.
• Top with one cup of sauce then four more lasagna noodles.
• Spread on the ricotta mixture then top with five lasagna noodles, overlapping four the long way and one trimmed to fit the short way.
• Top with one more cup of sauce and about eight slices of overlapping provolone cheese.
• Cover with parchment and foil and bake for 40 minutes covered and ten minutes uncovered.
• Place under broiler for a minute or two to slightly brown the cheese. Let sit for ten minutes before cutting.
• Place the remaining white sauce in a small sauce pan and heat to hot. Then off heat, whisk in the remaining pesto and serve with the lasagna.
• Cut into 8, 10 or 12 pieces.

CHICKEN WITH PESTO CREAM

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
• Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
• Roast vegetables in the preheated oven until golden brown, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
• Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
• Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
• Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

CHICKEN WITH PESTO CREAM SAUCE

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

PESTO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
• In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
• Cover with foil and bake in a preheated oven for 45 to 55 minutes.