Chicken Egg Noodle Lasagna

A few months ago I was introduced to the idea of an Egg Noodle Lasagna by my friend Cindy and ever since I made the traditional one with beef I wanted to try it other ways, so today I had everything but beef so I decided to make it with chicken and it was absolutely delicious! So many wonderful flavors, creamy cheese and delicious vegetables that absorb the flavor of the sauce - there is no way you can't love this dish.



Chicken Egg Noodle Lasagna: Serves 4-6

1/2lbs Chicken Breast (boneless/skinless)
Chicken Stock
6oz Egg Noodles
1-1-1/2C Zucchini - Chopped
1tsp Olive Oil
2 Garlic Cloves - Minced
1/2C Onion - Diced
1 Bell Pepper - Chopped
1/2C Ricotta (I use Part Skim)
1oz Mozzarella (Park Skim Shredded)
1oz Cheddar - Shredded
1/4C Parmesan Cheese - Shredded
15oz Can Tomato Sauce
15oz Can Diced Tomatoes - Drained
2TB Tomato Paste
1/4tsp Garlic Powder
1/4tsp Onion Powder
2tsp Dried Basil
1tsp Dried Oregano

Place the chicken breast in a sauce pot, cover with chicken stock and boil until completely cooked through. Remove and shred (I like to put it in my kitchen aid with the paddle attachment then beat it for about 30 seconds!)

While the chicken is cooking place a large pot of salted water to boil, then cook the egg noodles, you want them to still have a little bit of a bite as you will be baking it to finish the cooking.

In a large saute pan heat the olive oil over medium heat, add the garlic, onions, zucchini & peppers with some salt & pepper. Cook until the onions have started to turn translucent and the zucchini and pepper are no longer raw. Add the tomatoes, tomato sauce, paste and spices, stir and bring to a simmer. Cover and let lightly bubble away while the chicken and pasta finish cooking. One the pasta has been cooked & drained and the chicken shredded add them to the sauce, remove from the heat and give it a toss.

Mix the ricotta, Parmesan and half of the mozzarella and cheddar together, keeping the other half of the mozz & cheddar to the side.

Preheat your oven to 375 & grease a large casserole dish. Place half of the noodles mixture on the bottom of the dish and push down on them to pack. With a small spoon or fork flake the ricotta mixture on top of the noodles and spread out to cover the noodles, top with the remaining noodle mixture and push down again. Place in the oven and bake for 20 minutes. Remove from the oven and add the remaining mozzarella and cheddar and return to the oven to cook for another 15 minutes. Let it sit for 5 minutes to finish setting up, slice, scoop, serve & enjoy! This is absolutely delicious as leftovers.

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WW: 9 Points Plus / serving @ 4 servings
6 Points Plus / serving @ 6 servings