Sun Dried Tomato And Chicken Lasagne Recipes

SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!

SUN-DRIED TOMATO AND CHICKEN LASAGNE

Steps:

• Brown the chicken. Add garlic and saute for 2 minutes. Add sour cream, pesto and basil. Warm through. Build the lasagne in the following order. Lasagne sheet, chicken mixture, lasagnesheet, chicken mixture, fresh tomato, lasagne sheet, ricotta, grated cheese. Bake until lasagne sheets are cooked and cheese has metled. Yum!

SUN-DRIED TOMATO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
• While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Serve the sauce over the cooked penne.