Tuesday, 29 April 2014

Garlic Chicken Lasagne

Serves 4
Syns Per Serving : Extra Easy - Syn-free**
**add 6 Syns per serving if not using the cheeses as your Healthy Extra A choice
• Fry Light
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 350gm skinless chicken breast, finely chopped
• 400gm can chopped tomatoes
• 1tsp dried oregano
• black pepper
• 6 dried lasagne sheets
For the cheese sauce
• 150gm Philadelphia Light (2 x HEA or 12 Syns)**
• 80gm reduced-fat cheddar (2 x HEA or 12 Syns)**
• 100ml hot vegetable stock
• grated nutmeg
1. Preheat oven to gas mark 5.
2. Heat a large pan sprayed with Fry Light and cook the onion and garlic for 5 minutes, stirring occasionally, until starting to soften.
3. Add the chicken and cook, stirring occasionally, for a further 5 minutes. Add the tomatoes, oregano and seasoning. Bring to the boil, reduce the heat and simmer for 5 minutes.
4. Meanwhile, make the cheese sauce by placing the Philadelphia Light, vegetable stock, nutmeg and half of the cheddar into a small pan and heating gently, stirring constantly, until the Philadelphia has melted.
5. Spoon half of the chicken mixture into an ovenproof dish and top with 3 sheets of lasagne, breaking the sheets up to fit if necessary. Repeat the layers.
6. Pour the cheese sauce over the top of the lasagne and sprinkle over the remaining cheese. Transfer the dish to the oven and bake for 30 minutes until the topping is golden brown. Serve with Syn-free potato wedges and a large mixed salad.

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