Chicken and Pesto Lasagne by Mitzie Wilson Recipe

Photo: Chicken and Pesto Lasagne by Mitzie Wilson Recipe

Serves: 6, On the table in: Over 60 Minutes

This has become a bit of a favourite in our family - it is rich, hearty and smart enough to serve for a family gathering - you could just about stretch it to serve 8 if you serve lots of green salad and garlic bread with it too.

Ingredients

500g minced turkey or chicken
1 onion, peeled and finely diced
1 clove garlic, crushed
8 tomatoes, roughly chopped
6 tbsp tomato purée
1 red pepper de-seeded and cut into strips
1/2 tsp dried oregano
250g fresh egg lasagne sheets
Salt and pepper
225g washed spinach
250g ricotta cheese
6 tbsp Classic Basil Pesto
150ml crème fraiche
125g mozzarella, grated
25g Parmesan, grated

Instructions

Dry fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften. Add the garlic, tomatoes, tomato purée and then the red pepper and oregano. Cook for 2-3 minutes then pour over 150ml water. Bring to the boil, cover and simmer for 15 minutes. Taste and season with salt and pepper.

Meanwhile soak the lasagne sheets in boiling water or as directed on the packet.

Place the spinach in a colander over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then place the spinach in a bowl with the ricotta and Pesto. Mix well.

Set oven to 180°c/160 fan/gas mark 4.

Place 2 sheets of lasagne in the base of a 2.5 lt oven proof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.

Add the remaining ricotta mixture and top with the last 2 lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraiche and sprinkle with mozzarella and Parmesan. Bake for 25-30 minutes until piping hot in the centre and golden brown.

Photo from: Mitzie Wilson 'Mince! 100 Fabulously Frugal Recipes'. Publisher: Absolute Press. Photograph by Kate Whitaker

Source: Sacla UK

More Chicken Recipes:

Tagliatelle with Red Pesto, Chicken & Asparagus
Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto
One-Pot Tomato & Olive Chicken with Gnocchi
Pesto Roast Chicken with Garlic and Parmesan    

Tagliatelle with Red Pesto, Chicken & Asparagus Recipe

Photo: Tagliatelle with Red Pesto, Chicken & Asparagus

Serves: 4, On the table in: Up to 15 Minutes

Ingredients

400g dried tagliatelle (or any pasta)
2 large skinless chicken breasts
190g jar of Sacla’ Sun-Dried Tomato Pesto
250g asparagus
1/2tbsp olive oil

Instructions

Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through.

Meanwhile cook your pasta according to the packet instructions, until al dente.

While the pasta is cooking, cut the asparagus into 4cm pieces and add these to the pasta pan 1 minute before the pasta is due to be ready.

Drain the pasta and asparagus and return to the empty pan. Stir through the cooked chicken and the jar of Sun-dried Tomato Pesto. Divide among four bowls and serve immediately.

Source: www.sacla.co.uk

More Chicken Recipes:

Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto 
One-Pot Tomato & Olive Chicken with Gnocchi 
Pesto Roast Chicken with Garlic and Parmesan    
Roast Chicken with Sacla' Sun-Dried Tomato Paste  

Chicken Garbure Recipe

Photo: Chicken Garbure Recipe

The Garbure is a wonderful dish for those chilly winter evenings. Warming, delicious and comforting is how I would describe it. I always serve a bowl of the broth first to my guests, and then for the main course the poached chicken with the root vegetables topped with some fresh truffle. This is the perfect dish for large family gatherings, because most of the work can be done well in advance which will leave you more time to enjoy yourself.

Number of Serves: 6-8
Preparation Time: 40 mins
Cooking Time: Stock 8 hours

Ingredients

Stock
1kg chicken Bones
1kg duck bones
300-400g cork neck on the bone
150-200g prosciutto fat & skin
4 garlic cloves, crushed
1 tsp black peppercorns
2 bay leaves
6 sprigs of thyme
Sea salt
2 onions, roughly chopped
2 celery, roughly chopped
2 leeks, washed and roughly chopped
2 carrots, peeled & roughly chopped
2 turnips, peeled & roughly chopped
½ small pumpkin, peeled & roughly chopped
½ small Savoy cabbage, cut into large dice
Garnish
6 chicken breasts, skinless
Vegetables of the season, washed peeled and cut into manageable pieces
2 tbsp flat parsley, finely chopped
2 tbsp duck fat or truffle oil
Sea Salt and freshly milled black pepper
1 small black truffle, optional
La Ionica Logo

Method

Stock
Combine all the ingredients together in a large pot. Cover with water and bring to the boil. Reduce the heat and simmer gently, stirring regularly throughout the cooking process.
 
Cook for 6-8 hrs, then pass through a sieve and refrigerate until needed.

Completing the Garbure
Bring 1500mls of the stock to a gentle simmer, season with salt and freshly ground black pepper. Place in the chicken breasts and the vegetable selection and poach gently until they cooked through. The chicken breasts will cook first, about 15 minutes depending on their size, remove and keep warm while the vegetables continue to cook for a further 5 minutes.
 
Finely sliced the chicken breast and placed into the warm serving bowls. Complete the dish by adding chopped parsley to the Garbure stock and vegetables then your choice of either duck fat or truffle oil. Generously fill the bowls and if you using truffle, grate a little over the top and serve.

Play Video: How to make Chicken Garbure 

Source: Chicken Channel 
 
More Chicken Recipes:

Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto
One-Pot Tomato & Olive Chicken with Gnocchi
Pesto Roast Chicken with Garlic and Parmesan  
Roast Chicken with Sacla' Sun-Dried Tomato Paste   
Open Chicken Sandwich    

Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan Recipe

Photo: Grilled Chicken with Tomato and Mascarpone, Mushrooms
and Parmesan Recipe

Serves: 2, On the table in: Up to 30 Minutes

Ingredients

2 free-range chicken breasts, skins left on
200g mixed mushrooms, sliced
50ml white wine
3 sprigs tarragon, 1 sprig finely chopped
1 jar Sacla' Tomato & Mascarpone Stir-in

Instructions

1 Heat the grill to medium-high. Season and lightly oil the chicken, and grill skin side up for 15 minutes or so, until the juices run clear and the skin is crisp and slightly blackened.

2 Meanwhile, heat a little oil in a pan, add the mushrooms and a pinch of salt and fry for a couple of minutes, until brown. Add the wine and whole tarragon sprigs and bubble until reduced by half, then turn down the heat slightly and add the Stir-in.

3 Simmer gently for a couple of minutes, stirring often. Check the seasoning and serve the chicken sliced, topped with the sauce, Parmesan and chopped tarragon, with steamed green beans on the side.

Source: Sacla UK   

More Chicken Recipes:

Roasted Chicken Breasts with Basil Pesto
One-Pot Tomato & Olive Chicken with Gnocchi
Pesto Roast Chicken with Garlic and Parmesan 
Roast Chicken with Sacla' Sun-Dried Tomato Paste  
Open Chicken Sandwich    
Poached Chicken with Spring Vegetable Salad

Roasted Chicken Breasts with Basil Pesto Recipe

Photo: Roasted Chicken Breasts with Basil Pesto Recipe

Serves: 2, On the table in: Up to 30 Minutes

Ingredients

2 x 175g chicken breasts
1 tblsp olive oil
2 rounded tbsp Sacla’ Classic Basil Pesto
salt & freshly ground black pepper

Instructions

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Make 3 deep slashes in the chicken breasts with a small sharp knife. Rub the chicken with the olive oil and season well. Spoon the Pesto into the little pockets made by the slashes and place in a small ovenproof dish.

Roast on the middle shelf of the oven for 18 minutes or until golden and cooked through. Serve on warm dinner plates with a simple salad of rocket leaves. Buonissimo.

Tip: For a change, try using Sun-Dried Tomato Pesto rather than Classic Basil Pesto.

Source: Sacla UK  

More Chicken Recipes:

One-Pot Tomato & Olive Chicken with Gnocchi
Pesto Roast Chicken with Garlic and Parmesan
Roast Chicken with Sacla' Sun-Dried Tomato Paste 
Open Chicken Sandwich  
Poached Chicken with Spring Vegetable Salad    
Chicken Tandoori Roll

One-Pot Tomato & Olive Chicken with Gnocchi Recipe

Photo: One-Pot Tomato & Olive Chicken with Gnocchi Recipe

Serves: 4, On the table in: Up to 60 Minutes

Ingredients

4 large chicken thighs
3 tblsp olive oil, plus extra for drizzling
2 cloves garlic, peeled & crushed
1 small lemon, zest & juice
few sprigs thyme
4 heaped tblsp rough breadcrumbs
1 heaped tblsp roughly chopped flat-leaf Italian parsley
1 x 500g pack potato gnocchi
2 x 190g jars Sacla' Italian Tomato & Olive Stir-in
salt & freshly ground black pepper

Instructions

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Put the chicken in an ovenproof dish, drizzle with a little olive oil, add half the garlic, the lemon juice and some seasoning and rub well to coat. Sprinkle with the thyme.

Roast the chicken on the middle shelf of the oven for 20-25 minutes until golden, basting once or twice. Drain off any excess oil.

Meanwhile, make the breadcrumb mixture. Pour the rest of the oil into a small non-stick frying pan over a moderate heat. Add the rest of the garlic, then the breadcrumbs and fry for 3-4 minutes or until crisp and golden, stirring frequently. Remove from the heat, add the parsley and lemon zest and set aside.

Put a pan of salted water on to boil for the gnocchi. Add the gnocchi to the pan, bring back to the boil, then reduce the heat down a little and cook for 2-3 minutes or until they float to the surface. Drain in a colander.

Next, pour the Tomato & Olive Stir-in around the chicken along with 120ml boiling water, then carefully stir in the gnocchi, and bake for a further 5-8 minutes until the chicken is cooked through and the sauce is piping hot. Remove from the oven, scatter over the breadcrumbs mixture and serve. Buon Appetito!

Source: Sacla UK  

More Chicken Recipes:

Pesto Roast Chicken with Garlic and Parmesan
Roast Chicken with Sacla' Sun-Dried Tomato Paste
Open Chicken Sandwich 
Poached Chicken with Spring Vegetable Salad  
Chicken Tandoori Roll

Mexican Chicken & Bean Pizza

Pesto Roast Chicken with Garlic and Parmesan Recipe

Photo: Pesto Roast Chicken with Garlic and Parmesan Recipe

Serves: 6, On the table in: Over 60 Minutes

Ingredients

small handful lemon thyme
2kg free-range or organic chicken
1 tblsp olive oil
1 large clove garlic, peeled & crushed
190g jar Sacla' Classic or Organic Basil Pesto
1 heaped tblsp finely grated Parmesan
salt & freshly ground black pepper

Instructions

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Put the thyme in the centre of a large roasting tin, place the chicken on top, then rub generously with the olive oil and garlic and season with salt and pepper. Cover with foil.

Roast the chicken on the middle shelf of the oven for 1¼ hours, basting with the juices once or twice. Remove the foil, spoon over the Pesto and scatter with the Parmesan. Return to the oven and bake for a further 15 minutes. The chicken is ready when it's golden brown all over and the juices run clear when you poke one of the thighs with a small fine skewer.

Once cooked to your liking, remove from the oven and loosely cover with a clean piece of foil. Leave to rest for 15-20 minutes before carving. Buonissimo!

Source: Sacla UK
 
More Chicken Recipes:

Roast Chicken with Sacla' Sun-Dried Tomato Paste
Open Chicken Sandwich
Poached Chicken with Spring Vegetable Salad 
Chicken Tandoori Roll

Mexican Chicken & Bean Pizza

Chilli, Lemon and Garlic Butterflied Chicken

Roast Chicken with Sacla' Sun-Dried Tomato Paste Recipe

Photo: Roast Chicken with Sacla' Sun-Dried Tomato Paste Recipe

Serves: 4, On the table in: Over 60 Minutes

Ingredients

whole chicken (Medium)
1 x jar Sacla' Sun-Dried Tomato Paste 190g or Tomato & Chilli Paste if you like a kick
1 x lemon quartered
4 x qhole garlic cloves
sprig of fresh rosemary

Instructions

Preheat your oven to Gas Mark 6/400'F/200'C

Stuff the chicken with the lemon, garlic cloves and rosemary.

Thickly brush the skin of the chicken with Sacla' Sun-Dried Tomato Paste and roast for 1 ½ - 2 hours until the juices run clear. (Cooking times may vary - Follow instructions on label for exact timings).

For a delicious accompaniment, toss roasted vegetables like potatoes and carrots in Sacla' Classic Basil Pesto just before serving. Buonissimo!

Source: Sacla UK

More Chicken Recipes:

Open Chicken Sandwich
Poached Chicken with Spring Vegetable Salad
Chicken Tandoori Roll

Mexican Chicken & Bean Pizza

Chilli, Lemon and Garlic Butterflied Chicken
Pasta with Chicken & Roasted Red Pepper Pesto Sauce