LASAGNA WITH CHICKEN AND PEPPER SAUCES
Steps:
- Pepper Sauce: Cut peppers into 1/2 inch dice. Mince 1 tsp. herbs. For both the Pepper and Chicken Sauce, mince the onions and garlic. Chop parsley and basil. Heat oil in large pot. Add half of onions and the peppers,cook until soft, about 15 minutes. Add tsp. of minced herbs and half of garlic, parsley and basil,cook about 2 minutes. Add the tomatoes and jar of pasta sauce, cook until most of the liquid has evaporated, about 15 minutes. Season to taste. Chicken Sauce: Season the chicken breasts with salt and pepper. Cut the prosciutto into 1/2" pieces. Heat small amount of butter in large frying pan over medium heat. Sear the chicken about 2 minutes a side until well browned, cooking in batches. Reduce heat, return all chicken to pan, and simmer until barely cooked through, about 10 minutes. Remove from pan and cool. Cut chicken into 1/2 inch dice. In the same frying pan, heat 1/4 tbsp. olive oil over medium heat and briefly saute the ham and the remaining garlic, parsley and basil until fragrant, about 2 mintues. Add to chicken. In the same pan used to cook the chicken and ham, heat remaining butter and olive oil. Add the remaining onions and saute until soft, about 5 minutes. Whisk in flour and cook for 4 minutes over low heat, stirring constantly. Whisk in chicken stock and bring to boil. Reduce heat and simmer for 10 minutes add the chicken mixture and heavy cream and season to taste with salt and pepper. Boil the spinach lasagne noodles according to package directions (or not) and cook until tender. Remove noodles to a large bowl of cold water to stop the cooking, then to a damp towel. Grate Parmesan and fontina cheeses.
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