Creamy Spinach Chicken (Print Version)
# Ingredients:
01 -
6 chicken strips.
02 -
1 teaspoon of sea salt.
03 -
1/2 teaspoon black pepper.
04 -
1 teaspoon ground cayenne.
05 -
1 teaspoon of powdered garlic.
06 -
1 teaspoon of herb blend (Italian mix).
07 -
2 tablespoons of extra virgin olive oil.
08 -
5 tablespoons of unsalted butter.
09 -
1/2 a medium onion, diced fine.
10 -
1 tablespoon of crushed garlic.
11 -
1 teaspoon red chili flakes.
12 -
5 tablespoons plain flour.
13 -
2 cups of whole milk.
14 -
1 cup of thick cream.
15 -
1 cup of fresh grated Parmesan.
16 -
2 cups of chopped fresh spinach.
17 -
14-15 sheets of lasagna pasta.
18 -
3-4 cups of mozzarella, shredded.
19 -
Chopped parsley for topping.
# Instructions:
01 -
Bring a pot of water to boil and cook lasagna sheets until just tender. Toss with a little oil so they don't stick together.
02 -
Sprinkle seasonings on all sides of chicken pieces, then cook in a hot pan for 5 minutes on each side. Let them rest, then cut them up into chunks.
03 -
Cook onions and garlic in melted butter. Mix in spices and flour, then stir in milk and cream. Let it thicken before adding Parmesan and spinach.
04 -
Start layering your baking dish: creamy sauce, pasta sheets, chicken pieces, and mozzarella. Repeat for at least 3 layers. End with pasta, sauce, and cheese.
05 -
Use foil to cover the dish (use toothpicks if needed to keep it off the cheese), and bake at 375°F for 40 minutes. Broil for 2-3 minutes for color. Let it rest 15 minutes before cutting.
# Notes:
01 -
You can substitute tenders with chicken breast.
02 -
For the best flavor, freshly grate Parmesan.
03 -
Let it rest so your slices come out clean.