Spinach and Chicken Pesto Lasagne
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- 2 Tbsp
- 3 clove
- 1/2 c
- white wine, dry
- 10 oz
- philadelphia pesto cooking cream
- 8 oz
- block cream cheese, softened
- 10 oz
- half and half
- 1 medium
- egg, scrambled slightly
- 2 c
- chicken, cooked and chopped
- 6 oz
- oven ready or pre-cooked lasagne noodles
- 3 c
- baby spinach leaves
- 3 slice
- baby swiss, cut in half
- 1 c
- mozzarella cheese, shredded
- 1/2 c
- parmesan cheese, shredded
- 4 slice
- bacon, cooked and crumbled
Here's what I did.
...Panicked because I had some chicken & spinach and wanted a sauteed spaghetti dinner....so...here's what I did...
I looked through my pantry, pulling out things I thought would be good together. What I came up with pretty much rocked the night. I hope you have these ingredients around, and feel free to use another flavored cream cheese mixture, but the pesto really kicked this off.
Spray an 8*10 (or 9*11) baking dish with canola oil or olive oil spray.
Measure out enough "oven ready" or cooked lasagne noodles to create two layers in the dish.
Wash & prep enough fresh baby spinach to create two layers (I make thick layers, 2-3 cups worth total)
Set aside 2 cups Mozzarella and 1/2 cup Parmesan for layering
Fry or microwave 4 slices of bacon and set aside
1. 3 TBS butter (not margarine)
2. 3 cloves (fat, healthy ones) garlic.
*sautee these until the garlic barely begins to brown
1/2 cup white wine, simmer about 8 minutes, letting mixture condense a little
10 oz. Philadelphia brand Cooking cream (Pesto flavored cream cheese)
10 oz. half and half (I just poured half and half into the empty pesto cream container)
8 oz. block cream cheese
**add these to the simmered garlic butter and wine sauce... cook on medium and stir often, until you get a thick creamy consistency.
2 cups chopped, cooked chicken (or just nuke a couple of skinless breasts and chop them)
1 egg, beaten
Cook on medium for about 5 more minutes, stirring until you have a thick, yummy sauce.
Lay out one layer of lasagne noodles (about 4 noodles, broken to fit).
Layer with 1-2 cups fresh baby spinach, enough to cover the pasta.
Pour one half of the cream sauce over spinach.
Sprinkle 1 cup Mozarella and 1/4 cup Parmesan on top.
Repeat these layers.
On top of the final cheese layer, crumble the bacon on top
Let cool for at least 10 minutes before cutting/serving.