Teens in the Kitchen with Chef David Miller

Chicken & Broccoli Lasagna w/ Alfredo

Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Serves: 9 People

Ingredients

Approx. 9 pieces of Lasagna Pasta 1 lb Chopped Broccoli Florets
2 Tbsp unsalted butter
1 medium shallot, chopped

1 lb Natural Boneless Thin Sliced Chicken Breasts 1 Tsp black pepper
1 cup heavy cream
1 cup(s) Parmesan cheese, grated

1 1/2 Tsp Italian seasoning
1 1/3 cup(s) whole milk ricotta
2 cup(s) shredded mozzarella cheese, divided use 1 large egg

Instructions

1. Prepare pasta according to package directions and strain noodles but reserve water. Cook broccoli 1 to 2 minutes then strain and place in a large bowl. Set aside.
2. In a large sauté pan over medium-high heat, add butter and shallot and brown 2 minutes.
3. While shallots brown, season chicken with pepper.
4. Add chicken to pan and cook about 2 to 3 minutes on both sides or until browned and cooked through. Add butter or oil asneeded. Remove chicken from pan and set aside.
5. Add wine to pan and cook 5 minutes or until about 2 tablespoons remain. Add cream and bring to a low simmer thenreduce heat and stir in Parmesan.
6. Chop chicken and add to bowl with broccoli
7. Once the sauce is thick enough to coat the back of a spoon it is ready. Pour 1/2 cup of sauce on the bottom of the baking dish and the remaining sauce over broccoli and chicken. Cool slightly.
8. In a medium bowl, combine Italian seasoning, ricotta cheese, 1 cup of mozzarella and egg. Combine well. Combine withchicken and broccoli.
9. To layer lasagna place 3 noodles on sauce, then top with an even layer of broccoli filling, another layer of pasta, and repeatending with pasta sheets and topping with remaining mozzarella cheese.
10. Bake 30 minutes covered in foil and additional 5 minutes uncovered.

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