Ingrédients pour Lasagna With Chicken And Peppers
- Part of 2 large bell peppers (any color)
- Part of 2 large bell peppers (any color)
- 2 (28-ounce) cans crushed tomatoes, plus 1 cup reserved juice
- 1 tablespoon fresh herbs (Italian mix or oregano)
- 2 medium onions, minced
- 8 cloves garlic, minced
- 2 cups fresh flat leaf parsley, chopped
- 4 tablespoons olive oil (divided)
- Salt & freshly ground black pepper, to taste
- 1/2 cup fresh basil, chopped
- 2 pounds boneless, skinless chicken breasts
- 4 ounces prosciutto, 1/2-inch diced
- 8 ounces butter, plus more for greasing dish
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 pound spinach lasagna noodles
- 2 cups Parmesan cheese, grated
- 1 cup Fontina cheese, grated
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Comment préparer Lasagna With Chicken And Peppers
- **Prepare the Pepper Sauce:** Halve and seed 2 large bell peppers (any color). Dice into 1/2-inch pieces.
- Seed and chop 2 (28-ounce) cans of crushed tomatoes, reserving 1 cup of the juice.
- Mince 1 tablespoon of fresh herbs (Italian mix or oregano).
- **Prepare both sauces:** Mince 2 medium onions and 8 cloves garlic.
- Chop 2 cups of fresh parsley and 1/2 cup fresh basil.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add half of the minced onions and the diced peppers. Cook until softened, about 15 minutes.
- Add the minced herbs and half of the minced garlic, parsley, and basil. Cook for 2 minutes.
- Stir in the crushed tomatoes and reserved 1 cup of tomato juice. Simmer until most of the liquid has evaporated, about 15 minutes. Season to taste with salt and pepper.
- **Prepare the Chicken Sauce:** Trim fat from 2 pounds boneless, skinless chicken breasts. Season with salt and pepper.
- Cut 4 ounces of prosciutto into 1/2-inch pieces.
- Heat 4 tablespoons butter in a large frying pan over medium heat. Sear the chicken breasts about 2 minutes per side until browned, working in batches to avoid overcrowding.
- Reduce heat, return all chicken to the pan, and simmer until cooked through, about 10 minutes. Remove from pan and let cool.
- Dice the chicken into 1/2-inch pieces.
- In the same pan, heat 1 tablespoon of olive oil. Sauté the prosciutto and remaining garlic, parsley, and basil until fragrant, about 2 minutes. Add to the diced chicken.
- In the same pan, melt 6 ounces of butter with 1 tablespoon of olive oil.
- Add the remaining minced onions and peppers. Sauté until softened, about 5 minutes.
- Whisk in 1/4 cup all-purpose flour and cook for 4 minutes over low heat, stirring constantly.
- Whisk in 2 cups of chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in the chicken mixture and 1 cup of heavy cream. Season to taste with salt and pepper.
- **Cook the Noodles:** Cook 1 pound of lasagna noodles according to package directions until al dente. If using fresh noodles, cook in batches for about 2 minutes per batch. Rinse with cold water to stop cooking and set aside on a damp towel.
- Grate 2 cups of Parmesan cheese and 1 cup of Fontina cheese.
- Butter a 9x13 inch baking dish.
- **Assemble the Lasagna:** Spread a layer of the pepper sauce in the baking dish. Top with a layer of lasagna noodles, overlapping slightly. Add a layer of chicken sauce, then Parmesan and Fontina cheese. Repeat layers 3 more times, ending with pepper sauce and cheese.
- Cover with foil.
- **Bake:** Preheat oven to 375°F (190°C). Bake covered for 45 minutes, or until heated through and bubbly. Uncover and bake for an additional 15 minutes to brown the top (optional).
- Let rest for 15 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
23g
Fat
77g
Carbs
5g
