Garlic chicken lasagne sw

1 likes 0 comments Recipe by Debsxx

Ingredients for Servings | 2 (Very large servings) Syns Per Serving | Green – 2 ½* * Add 6 Syns if not using the Cheddar cheese as a Healthy Extra and a further 6 Syns if not using the chicken as a Healthy Extra

Ingredients
- Fry Light
- 1 medium onion, finely chopped
- 2tsp EPC Very Lazy Garlic or 2-4 cloves garlic, crushed
- 227gm (8oz) skinless chicken breasts, cut into small cubes*
- 400gm can chopped tomatoes
- 1tsp dried oregano
- black pepper
- 6 sheets dried no-need-to-pre-cook lasagne Verdi (spinach) sheets
- 38gm sachet Morrisons Instant Cheese Sauce mix (5 Syns)
- 85gm (3oz) reduced fat Cheddar cheese, grated

Directions

1. Method
1. Pre-heat oven to 190C / 375F / Gas Mark 5.

2. Heat a large pan sprayed with Fry Light and cook the onion and garlic for 5 minutes, stirring occasionally, until soft.

3. Add the chicken and cook, stirring occasionally, for a further 5 minutes. Add the tomatoes, oregano and seasoning. Heat through.

4. Spoon half the chicken mixture into a shallow ovenproof dish and top with 3 sheets of lasagne. Repeat the layers.

5. Make up the cheese sauce mix with boiling water as per the packet instructions. Add half of the grated cheese to the cheese sauce. Pour the cheese sauce over the top of the lasagne & sprinkle with the remaining cheese.

6. Transfer the lasagne dish to the oven and bake for 30-40 minutes until the topping is golden brown, bubbling and cooked through.

7. Serve immediately with Syn-free potato wedges and a green salad.

Syn-free potato wedges: -
Pre-heat the oven to 220C / 425F / Gas Mark 7. Cut new potatoes into four wedges (or six if the potatoes are particularly large). Spray a roasting tin with Fry Light and add the potato wedges. Sprinkle with Schwartz Season-all or barbeque seasoning, and spray with more Fry Light. Transfer the roasting tin to the oven for 45 minutes, turning occasionally, until the wedges are golden and crisp.

main courses November 22, 2011 17:44