Yes, it may seem as though I’ve been missing in action, but in reality I’ve been simply practicing what I preach. I’ve been ” living in the moment” with my daughter, Theresa, who has just returned from France after 10 months of living the amazing life as an exchange student with the wonderful famille Buzy and attending high school in Toulouse, France. So, you can only imagine that all I’ve wanted to do is cook with her, stare at her, speak French with her and have fun with her. Finally, I have a few minutes to share one of the recipes that we’ve cooked together since she’s been home. I promise more will follow.
Chicken Balsamic Lasagna
(Featuring Al Dente Pasta and Monique’s Marvelous Marinara Sauce)
This is a recipe adapted from Showcase magazine. It originally called for lasagna sheets, but I found it easier to make with fettuccine and just as delicious. I once quadrupled the recipe for a fundraising dinner for 85 people and every person asked for the recipe. Great for a crowd! Can make it ahead and everything.
12 oz. Al Dente Fettuccine (your favorite flavor but I use Basil Fettuccine)
3 tablespoons olive oil
1 small yellow onion, cut into small dice
1 pounds chicken thighs (or breast) meat, cut into small cubes
1/3 cup balsamic vinegar
15 oz. ricotta cheese
cup grated Parmesan Cheese
1 tsp. kosher salt
12 oz mozzarella cheese, grated
1 jar Moniques Marvelous Marinara Sauce
1. In a large pot of boiling salted water, cook the pasta for 3 minutes (slightly undercooked). Drain and set aside. In a large skillet, gently sauté onion in 2 tbsp. oil until translucent, 2 minutes.. Add chicken, stirring until cooked. Add balsamic vinegar.and ½ tsp salt cooking for 5 more minutes. Season with salt and pepper.
2. In a bowl, combine the ricotta, ¼ cup Parmesan, eggs, pepper and ½ tsp. salt. Mix well.
3. Layer the ingredients in an 9×13 pan in the following order: 1 tablespoon oil and 1/2 of pasta,1/2 ricotta,1/2 marinara, chicken/onion mixture, 1/2 mozzarella, 1/2 of pasta, 1/2 ricotta mixture, 1/2 marinara, ½ mozzarella, ¼ cup parmesan
4. Bake in a 375 degree oven until golden brown.