Chicken and Broccoli Alfredo lasagna . 

Well, I’m finally back after a little “Hiatis” !! Sorry it’s taken me forever to update my little blog but, due to work commitments as well as other priorities going on, it’s been a tad bit difficult to get a little bit of time to get my booty back to blogging. I have tons of recipes that I have written since my last update and in due time they will all be posted accordingly. Anyway, this dish was a fantastic way of combining some of all my favorite ingredients. Chicken, broccoli, Parm, garlic, and more CHEESE.. Lasagna is just one of those great dishes that you can get so creative with. This one happens to be a great  a twist on 2 all time “Italian ” classic’s .. 

4 boneless skinless chicken breasts, cooked and cubed

1 1/2 boxes of “No boil”  lasagna noodle

4 tablespoons flour

4 tablespoons butter

16 ounces part skim ricotta cheese

1 (16 ounce) bag frozen broccoli florets

12 ounces chopped basil

3 cups shredded mozzarella 

1/2 cup Parmesan cheese

1/2 cup pecorino Romano

1 egg beaten 

4 cloves garlic grated/chopped 

4 cups “fat free” half and half

Salt pepper

Chopped parsley for garnish 

Cook Chicken in skillet . Remove, cool, cube or slice and set aside. ( you can also use “Frozen” breaded chicken strips as we’ll, just bake in the oven before adding to lasagna or bread your own) 

In a medium sauce pan on med high heat, add butter and grated/chopped garlic. Once bubbling, stir and flour. Cook flour out for about 1 min. Next whisk in cream. Keep whisking until sauce starts to thicken. Once thickened, whisk both Parm and pecorino into sauce . Add a dash of salt and pepper and taste for seasoning. 

In a mixing bowl, add ricotta,chopped basil, beaten egg, salt and pepper . Mix and set aside

In large baking pan, lay down 1 layer of Noodles. Next laddle about 1/2 cup Alfredo sauce down ( 1/2 to 3/4 cup each layer) then ricotta ( a little bit goes a long way when spreading over Alfredo) , chicken, broccoli and then a about 1/2 cup of mozz. Do this till you have 3 layers. Top with the rest of mozzarella. 

Cover with foil and bake at 350 for 45 mins taking the foil off and cooking and extra 15 mins till the top is browned.  

Remove and let stand for 20 to 30 mins

Garnish with some dry or fresh chopped parsley. 

Cooking time: 1 hr

Serves 8 to 12 peeps



One Comment Add yours

  1. looks scrumptious!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.