Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Creamy Chicken Lasagna January 21, 2011

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 1:44 pm

Wow, is all I can say about this January weather we are having in the Midwest and not a good wow!  I hear from so many of my friends that it’s hard to get in the mood to cook when we have not seen the sun in weeks.  The consensus with everyone is  you want to  curl up on the couch and eat stuff 🙂  My guess is that it’s not necessarily good “stuff”!  But I do know what they mean.  The grill is difficult to get to (shoveling all that snow), you are filled with soup and tired of the same old pasta recipes.  So I have a new twist on lasagna and I think even picky eaters will like this version of lasagna.  Originally this recipe had 44 grams of fat in one serving – Holly Crow!  And yes, I made it quite often back in the day but today the version has much, much less…..thank goodness.  There are even some vegetables in the lasagna so you can make a salad to accompany and have a complete meal.  I also make some focaccia bread to have with the meal, which is very low in fat.  IF you don’t want to make focaccia because you don’t have any low fat pizza dough on hand, you can improvise garlic bread that will still be low in fat.  I spray home made bread, pita bread or bagels with spray butter (no fat) and sprinkle with garlic/sea salt…….whalaaaaa you have low fat garlic bread 🙂   Enjoy !  Please send comments/questions to 1lowfatdiva@gmail.com

Creamy Chicken Lasagna

3/4 lb. of lasagna noodles

1 28oz can of plumb tomatoes or you can use fresh grape tomatoes

1 lb. of chicken tenders or chicken breast

1 onion chopped

2 1/2 Tlb.  low fat margarine

3 Tlb. flour

1 Tlb of minced fresh tarragon (1 tsp of dried)

3 Tlb of chopped fresh basil (1 tlb dried)

1 tsp. chopped fresh/dried thyme

1 cup low fat chicken stock

1 1/2 cups fat free half & half

3 carrots sliced

1 cup frozen peas

salt & pepper

3/4 lb. of no fat mozzarella grated

Cook noodles in boiling salted water until almost done.  Drain/rinse in cold water.  Spray with Pam so they don’t stick together.  Drain, half or quarter and squeeze tomatoes if you use canned.  Fresh ones just quarter.  Cut chicken into bite size pieces.  Cook onion in skillet with  the oleo about 2 min.  Add flour and stir over low heat for 1 min (making your rue).  Stir in herbs.  Slowly add stock and half & half.  Boil 1 minute, add carrots and cook about 5 minutes.  Add chicken and cook about 5 more minutes.  Stir in peas and season with salt & pepper.  Remove from heat.  Spoon sauce to cover the bottom of a 10 X 12 baking dish that has been sprayed with Pam.  Lay your noodles over the sauce.  Pour more of the chicken sauce over the noodles, top with some of the tomatoes and sprinkle some of you mozzarella over the top.  Continue this layer method until you top with final noodle layer.  Use the rest of you mozzarella cheese over the top.  Cover with foil and bake 375 degrees for about 40 minutes.  Uncover and bake 5 more minutes.  Let stand 5-10 min. so the lasagna can set before you serve it.

Yummy!!!!  Low in fat, hearty and it will tantalize your taste buds 🙂  A different spin on a traditional dish.


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