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Wednesday, January 13, 2010

Spicy Chicken Lasagna

This post was sponsored by Foodbuzz and Pace.

chicken lasagna 2

A few weeks ago, I received two jars of Pace Picante Sauce through the Foodbuzz Tastemaker program. I immediately started thinking of recipe ideas that went beyond opening a bag of chips and pouring, even though that’s what I really wanted to do!

After thinking about what exactly what I wanted out of my Pace recipe (a main meal, something filling, and freezable leftovers) I decided to make a lasagna. I actually tested this recipe with both chicken and beef, and Scott and I both agreed that the chicken was much better.

Spicy Chicken Lasagna

*a Rachel ♥s Food creation*

- 8 lasagna noodles, broken in half
- 1 T. olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 c. Pace Chunky Salsa
- 4 oz. cream cheese
- 1/2 t. salt
- 1/2 t. black pepper
- 1/3 c. fresh cilantro leaves
- 1 16 oz. jar Pace Picante Sauce
- 2 c. shredded cheddar cheese

1. Boil lasagna noodles in water according to package directions, drain, and set aside.

2. While noodles cook, heat the olive oil in a skillet over medium heat and cook onions until translucent. Add the garlic and cook for 1 additional minute.

3. Stir in shredded chicken, salsa, and cream cheese and heat until the cheese melts and the mixture is bubbly. Turn off the heat and stir in the salt, pepper, and cilantro.

4. Spray an 8x8 baking dish with cooking spray and cover bottom with a thin layer of picante sauce. Then layer 4 half noodles, chicken filling, picante sauce and 1/4 c. cheddar cheese. Repeat the layers two additional times.

5. Place the last 4 half noodles on top and cover with remaining picante sauce and cheddar cheese.

6. Bake at 375 for approx. 20 minutes until the cheese is browned and the lasagna is bubbly.

7. Let the lasagna sit for at least 10 minutes before cutting into 9 servings.

Scott and I have enjoyed this dish twice now. It makes a great dinner paired with some vegetables and either chips and salsa or garlic bread. The lasagna also freezes and reheats nicely – I just thaw it overnight in the refrigerator and then heat it in the microwave or the oven at 350 for 10 minutes.

I hope you enjoy!


kara (@ Kara's Marathon) said...

That's a great idea - I love the idea of Mexican lasagna! To make it easier to freeze and re-heat, I would use something I saw on Giada's show once: she rolled up each individual lasagna noodle with filling, so they were their own single servings. :)

kelsey said...

Hi LOVELY LADY!! I'm SO EXCITED that we'll both be in the January 24 24 24!!!!!!!

Rachel said...

Kara, I may try that next time. Seems like it could be kind of messy, though.

Hi Kelsey!

Anonymous said...

excellent idea can u use penne pasta with this idea as i dont have any noodles

Lasagna raso said...

This recipe was easy to prepare and delicious to eat. I used ground turkey instead of chicken and peas instead of corn,that's what I had on-hand!


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