Dairy Free Chicken Alfredo Recipe Recipe For Lasagna

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

CHICKEN ALFREDO LASAGNA RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
• Place spinach in a heatproof bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 60 seconds, until wilted. Allow to cool, then squeeze the water from the spinach.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, stir together ricotta and cooked spinach
• In the prepared baking dish, place 5 lasagna noodles in a layer, edges overlapping. Pour alfredo chicken mixture over the noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over the chicken mixture. Top with another layer of 5 noodles. Spread the ricotta-spinach mixture evenly over the noodles. Pour half of the remaining alfredo sauce over the spinach mixture and spread evenly. Sprinkle 1 cup of mozzarella over the sauce. Lay on the final 5 noodles, then top with the remaining alfredo sauce, mozzarella, and salt and pepper to taste.
• Bake for 50-60 minutes, then broil until the top is brown and bubbly. Garnish with fresh parsley or basil and serve hot.

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
• In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
• Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
• Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

ALFREDO CHICKEN LASAGNA

Steps:

• Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
• Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
• Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
• Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
• Preheat the oven to 350 degrees F (175 degrees C).
• Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

SLOW COOKER CHICKEN ALFREDO LASAGNA RECIPE

Steps:

• Spray your slow cooker with nonstick cooking spray.
• Break 3-4 noodles to fit in the bottom of your slow cooker.
• Layer a third of the Alfredo sauce, half of the water, and half of the chicken over the noodles.
• Spread half of the cottage cheese and sprinkle a third of the mozzarella cheese over the chicken layer.
• Spread half of the olives on top.
• Add another layer of noodles.
• Layer a third of Alfredo sauce, remaining chicken, water, and cottage cheese. Sprinkle second third of mozzarella.
• Layer remaining noodles, sauce, and mozzarella.
• Top off with the rest of the olives, Parmesan cheese, and dried parsley.
• Cover and cook on LOW for 4-5 hours (no longer than 5 hours because the noodles go soft and mushy).