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Reader’s Recipe Corner - by Diane from Pinar de Campoverde Quesada Focus
CREAMY CHICKEN LASAGNE (Serves 4)
This month I have a savoury recipe for you to try. This recipe is a variation on the traditional bolognese lasagne. I found this recipe very easy to follow and once the chicken is cooked it was very quick to make. Here is a list of what you need, most of which are basic store cupboard ingredients:
3 chicken breasts. 1 box of lasagne sheets. 2 chicken oxo cubes. 225g cream cheese.
225g grated mozzarella cheese (if you wanted you could use cheddar cheese). 750g of a tomato based pasta sauce (I used a sauce made from tomato and peppers). A large ovenproof dish.
Firstly place the chicken breasts in a saucepan with enough hot water to cover and bring to the boil. Cook the chicken for about 20 minutes or until it is no longer pink and the juices run clear. Remove these from the saucepan and shred. Dissolve the stock cubes in hot water.
Preheat your oven to about 180 degrees.
In a large bowl mix your chicken with the stock, cream cheese and half of the mozzarella cheese. Now begin assembling the lasagne. Firstly spread a third of the pasta sauce in the bottom of your oven proof dish then cover this with half of the chicken mixture then top with some of the lasagne sheets. Repeat again, sauce, chicken mixture then lasagne sheets. Finish with the remaining sauce and sprinkle with the rest of the mozzarella cheese. Bake in the oven for about 45 minutes. I served this with a side salad but it would be great with either a jacket potato or garlic bread. My husband said he thought this tasted better than a bolognese lasagne so I will definitely be cooking this again!
I hope you enjoy this recipe and until next month – have fun in the kitchen.
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