Awsome 3 Cheese and Meat Lasagna

Ingredients: alfredo sauce

3/4 cube margarine
3/8 cup flour
5 1/4 cup 1/2 and 1/2
2 cups chicken stock
1 1/2 teas. salt
1 teas pepper
3/4 teas. onion powder
1/2 teas. garlic powder
3/4 teas. oregano ( dry )
3/4 teas. parsley ( dry )
5 oz. romano cheese ( freshly grated )
3 oz. parmesan cheese ( freshly grated )

Method: alfredo sauce

Melt your margarine in a 5 quart sauce pan then add your flour and cook for about 5 minutes over medium low heat to make a roux ( stir almost constantly ). Add the chicken stock a little at a time. Adding it a little at a time will ensure that your roux will not get lumpy ( adding a cold liquid to a hot roux is the best way to avoid lumps, or, a hot liquid to a cold roux ). Stir in the 1/2 and 1/2 ( you can substitute whole milk or a mix of lowfat milk and heavy cream ). Add all seasonings and bring to a boil over medium heat. Reduce heat and simmer for about 10-15 minutes. Add your cheeses and simmer just long enough to melt the cheese and remove from heat.

Note: A traditional alfredo sauce is made with roux, whole milk and/or cream, with cheese. I just like to add a little more flavor to mine.

Ingredients: chicken

1 1/2 to 2 pounds boneless skinless chicken breast ( 3-4 breasts )
1 teas salt
3/4 teas. pepper
1 teas. oregano ( dry )
1 teas. basil ( dry )
1/2 teas. garlic powder
1 teas. onion powder
1/2 teas. paprika
2 tbsp. olive oil

Method: chicken

Thoroughly wash and dry your chicken first. Place all ingredients into a large ziplock bag and “smoosh” it around to evenly distribute seasonings onto your chicken. Marinate at room temperature for about 30 minutes. Remove chicken from bag and place in a casserole dish or on a cookie sheet and bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and let cool. After cooling, cut into bite size pieces.

At this point you have the makings for chicken fettuccini, all you would need is cooked fettuccini noodles.

Vegetables for primavera: ( really, you can use anything you like ):-)

1 onion ( sliced )
2 cups broccoli florets ( steamed )
2 cups cauliflower florets ( steamed )
2 carrots ( cut in 1/2 and sliced on the bias )
1/2 green pepper ( sliced )
1/2 red pepper ( sliced )
2 zucchini ( cut in 1/2 and sliced on the bias )
4-6 cloves fresh garlic crushed
olive oil
salt and pepper
1 lb. fettuccine noodles ( use package instructions to cook )

Note: An easy way to steam the florets is to place them in separate bowls, add about 1/4 cup of water to each bowl and microwave covered for about 1 1/2 minutes and drain. This will give you the right texture when you saute.

You are now ready to set up and cook the dish. I like to cook in batches to let everyone pick and choose what they want in their individual dish. If you have a really big skillet you can cook about four plates at one time.

Place chicken, garlic, noodles, sauce, olive oil, salt, pepper and all prepped vegetables in containers near your stove for easy access. The next step is to saute and is very important, here’s how it works.

Start by heating a skillet ( nonstick is best ) to medium heat. Add about a teaspoon of olive oil and garlic ( to taste ) saute for about 30 seconds. Add desired amounts of vegetables for ONE plate in this order onions red and green peppers ( cook until they start to sweat, about 1to 2 minutes ), add carrots and zucchini and saute until soft ( another 4 to 7 minutes ), add broccoli and cauliflower and saute for about 1 to 2 minutes and add salt and pepper to taste. Stir in chicken and sauce. When sauce starts to bubble add cooked fettuccine noodles and cook for about one minute ( until noodles are heated ). Remove to a plate and serve.