Creamy Chicken Lasagna Pasta

By DOMESTICDIVA

Ingredients

• 5 tablespoons butter, divided
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (14.5-oz.) can diced plum tomatoes, undrained
• 2 (4-oz.) cans sliced mushrooms, drained
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/2 teaspoon sugar
• 1 1/4 teaspoons salt, divided
• 2 1/2 cups diced cooked chicken
• 3 tablespoons all-purpose flour
• 2 cups half-and-half
• 1/2 cup dry white wine
• 3 cups (12 oz.) shredded Swiss and/or mozzarella cheese
• 8 oz. cooked lasagna noodles
• 3/4 cup (3 oz.) freshly grated Parmesan cheese

Preparation

Step 1

1. Heat oven to 350°F. Grease 13x9-inch pan. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chopped onions and garlic; cook 3 to 5 minutes or until onions are transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 teaspoon of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.

2. Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir in half-and-half; cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.

3. Spoon one-third of the tomato sauce into bottom of pan. Cover with one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover with one-half of the lasagna noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan.

4. Bake 40 to 45 minutes or until heated through and light golden brown. Let stand 15 minutes.

8 servings

PER SERVING: 580 calories, 34 g total fat (19.5 g saturated fat), 34.5 g protein, 34.5 g carbohydrate, 120 mg cholesterol, 1055 mg sodium, 2.5 g fiber