Saturday, March 26, 2011




1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
1 diced onion
3-4 cloves garlic
1 tbsp vegetable oil
prepared alfredo sauce
1/2 shredded cheese
salt and pepper to taste

Alfredo Sauce
1 1/2 packages cream cheese
2 egg whites
3 cups milk
2 tbsps cornstarch
1/3 stick butter
1 tbsp garlic powder
salt and pepper to taste


Preheat oven to 365 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Defrost spinach according to package directions; drain. In another large pot boil chicken breasts until done. Then dice chicken.

In a large sauce pan at med high heat combine 1 tbsp vegetable oil, and diced onion. Saute until softened and add garlic. Add spinach and chicken, salt and pepper. Take off heat.

In medium pot melt butter, add cornstarch, salt, pepper, garlic powder. Next add cream cheese and whisk. Once cream cheese has melted slowly add in milk. Tempur egg white and add them to pot. Bring to a boil while whisking and take off heat.

In an oven safe pan spray with non stick cooking spray. A
dd layer of lasagna noodles. Next layer on half of chicken and spinach mixture. Pour half prepared alfredo sauce over top. Put more lasagna noodles on top and add remaining chicken mixture. Place remaining noodles on top and poor remaining alfredo sauce over top. Sprinkle the top with shredded cheese. Bake 30-40 minutes, until top is brown and bubbly.

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