Greek Spinach Frittata

Greek Spinach Frittata

Ingredients

12 large eggs
¼ cup olive oil
16 oz frozen spinach defrosted, raw or canned, and drained
1 onion finely dices
1 teaspoon dried oregano
1 garlic clove minced
2 plum tomatoes, cut into thin slices
½ cup crumbled feta cheese

Directions

Heat the broiler.
In a large mixing bowl beat the eggs. Add the spinach, onion, garlic, and oregano. Mix well.
Heat the oil in an omelet pan. Pour in the egg mixture and cook until set, lifting the edges and letting the eggs run under the omelet. Top the egg mixture with sliced tomatoes, and fetta cheese. Place the pan under the broiler and cook for 2-3 minutes until the top is no longer runnung and beginning to brown.
Serve with pita bread and Tzatziki Sauce.

Originally posted at Jovina Cooks Italian

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate Autumn comfort food.   This one-pan recipe takes only 40 minutes to make!  Simple and quick enough to make on a busy weeknight.  Creamy and flavorful to become your family’s new favorite Fall dinner!

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

Butternut Squash Gnocchi

What can be better than potato gnocchi smothered in a flavorful creamy sauce that is incredibly easy to make?  Let me introduce you to the creamy butternut squash gnocchi made with spicy Italian sausage, fresh sage, and thyme.  This incredibly easy recipe comes together in just 40 minutes.  It’s a delicious Autumn comfort food that will make any cold evening warm and cozy.

Note: the 40 minutes total preparation and cooking time assumes that you have already prepared the butternut squash puree in advance.  I recommend that you roast the butternut squash and puree it in advance.

This recipe was inspired by my butternut squash tortellini – another Fall favorite recipe that you might like.

What type of gnocchi to use?

I used potato gnocchi, a Delallo brand, made with 85% potatoes.  They work beautifully in this recipe.

Do you need to pre-cook the gnocchi?

You don’t need to pre-cook the gnocchi for this recipe.  Just add the uncooked gnocchi directly to the sauce (heavy cream + chicken broth).  The gnocchi will cook in the same pan with the sauce and the sausage.  This saves you one more pan to clean and minimizes the cleanup.

What type of sausage to use with gnocchi?

  • Italian sausage. I used 3 links of spicy Italian sausage. You can also use sweet or mild Italian sausage.
  • Remove the casings. I removed the casings and sliced the sausage. You don’t have to remove the casings and can slice the sausage links with casings on, but I really prefer the texture of the sausage without the casings so I recommend this step!

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

How to make butternut squash puree

Making butternut squash puree is easy – I have a very detailed tutorial here: how to make butternut squash puree.  You will only need 1 cup of it, and it’s likely you will have much more than that after roasting and pureeing the butternut squash.  So, make sure to prepare it in advance.  This will reduce your cooking times drastically.

1) Preheat oven to 375 Fahrenheit.
2) Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.

halved butternut squash on a baking sheet
3) Place the squash on the baking sheet cut side down.
4) Roast the butternut squash in the preheated oven at 375 F for about 30 minutes.  Remove it from the oven and let it cool. Flip the squash so that the cut side faces up to speed up the cooling.
5) Once the butternut squash is cooled, peel it, and scrape out the flesh to a plate.
6) Place and process butternut squash flesh in the food processor (or blender), working in batches, if necessary.
cooked butternut squash in a food processor
7) Process it until very smooth and almost creamy.
butternut squash puree in a food processor
Now, you have the butternut squash puree ready to use in this recipe.  You will need only 1 cup of it.

How to make butternut squash gnocchi (the directions)

Cook sliced sausage in a large, high-sided skillet for about 5 minutes.

cooked sliced sausage in a stainless steel pan
To the same skillet with sausage, add uncooked potato gnocchi.

cooked sausage and potato gnocchi in a stainless steel pan

Add heavy cream and chicken stock.
gnocchi, sausage, and cream in a stainless steel pan

Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.

cooked gnocchi and sausage with cream in a stainless steel pan

Now, add butternut squash puree and minced garlic.

garlic and butternut squash with gnocchi and sausage in a stainless steel pan

Stir everything well and cook on medium heat until the gnocchi are cooked through and the sauce thickens.

creamy butternut squash sauce with gnocchi and sausage in a stainless steel pan

Add fresh sage and fresh thyme. Season with salt and freshly ground coarse black pepper.

How to store and reheat butternut squash gnocchi

Because the sauce is made only with heavy cream, chicken broth, butternut squash puree, and without any cheese, this recipe is incredibly easy to store and reheat.  It’s also a great dish to make ahead.

  • Fridge. Store butternut squash gnocchi in an airtight container in the refrigerator for up to 5 days.
  • Freezer.  Freeze it in an airtight container for up to 3 months.
  • Reheat in the microwave oven.  Reheat the refrigerated butternut squash gnocchi in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
  • Reheat on the stovetop. You can also reheat this in a large, high-sided skillet on the stovetop on low-medium heat.  When using this method, add a small amount of heavy cream, or half-and-half, or milk to thin out the sauce when reheating.

What to serve with butternut squash gnocchi

Because this recipe features a rich and luscious cream sauce, a slice of bread or a simple salad will work the best.

Delicious butternut squash salads

If you like all things butternut squash, serve this sausage gnocchi with a delicious Autumn salad:

Other butternut squash main course recipes

If you enjoyed this creamy butternut squash gnocchi with sausage, you might like other Fall-inspired main courses, such as these:

Creamy Butternut Squash Gnocchi with Sausage in a stainless steel pan

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Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage is the ultimate Autumn comfort food.   This one-pan recipe takes only 40 minutes to make!  It’s simple and quick enough to make on a busy weeknight, yet it looks sophisticated and presentable to serve as the main course for friends and family on a special night.
Course Main Course
Cuisine American, Italian
Keyword butternut squash gnocchi, gnocchi with sausage
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 674kcal
Author Julia

Ingredients

  • 12 oz Italian sausage casings removed (I used 3 sausage links)
  • 1 tablespoon olive oil
  • 10 oz potato gnocchi
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme
  • salt and coarsely ground black pepper to taste

Instructions

  • Remove sausage from casings and slice it.
  • Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
  • Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
  • To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
  • To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
  • Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
  • Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
  • When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

Notes

  • The total cooking time does not include the time required for roasting the butternut squash and making the butternut squash puree.  I recommend that you do that in advance.
  • Because you will be roasting whole butternut squash, you will have more than you need (1 cup) for this recipe.  Refrigerate or freeze the leftover butternut squash puree in an airtight container.

Nutrition

Calories: 674kcal | Carbohydrates: 34g | Protein: 17g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 146mg | Sodium: 994mg | Potassium: 450mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4762IU | Vitamin C: 18mg | Calcium: 125mg | Iron: 5mg

The post Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage appeared first on Julia’s Album.

Originally posted at Julias

Seafood Spaghetti/ Pasta In Tomato Sauce 海鲜番茄酱意大利面


A super easy and quick way to cook pasta with homemade Tomato Sauce using Ninja Foodi multi-cooker.

Ingredients: 2 servings 
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

2 cloves Garlic, chopped

1 tbsp Butter plus some oil for cooking

Handful of Mushroom 

60g Ham/ Bacon, diced

8 Scallops

6 Prawns

1/2 Squid, sliced

Some Salt & Pepper, add to taste

Water

120g Pasta – Spaghetti 


Appliance: Ninja Foodi Multi-Cooker OP300.

The Ninja Foodi that I’m using is a combination of a pressure cooker and air fryer in one appliance, it’s super-efficient and time-saving. Ever since I’ve got my Ninja Foodi multi-cooker, I’ve cooked almost everything using this wonder-pot. Besides pressure cook and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm. I would highly recommend it to everyone who loves easy and hassle-free cooking with lesser pots and pans to wash.


If you’re interested to purchase Ninja Foodi, you can use this Discount Codemfacblite to buy at the lowest price 👉$319 (UP: $599). This discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website + 1-year warranty + home delivery (usually takes about 4 working days). I’ve attached the link below👇

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Turn on Ninja Foodi, set SAUTE/SEAR (HI) mode heat some oil, sear the scallops, prawns, and squid, season with salt and pepper, set aside. Add in butter and garlic, stir fry until fragrant. Add in mushroom and ham/ bacon, stir fry to soften the mushrooms. Season with some salt and pepper, set aside.

2. Add some warm water into the pot – 2 cups level. Add a pinch of salt and the raw pasta (break-half as shown in the pic below). Close the pressure lid, set PRESSURE COOK (HI) – 1 minute.


3. When the cooking has completed, quick-release pressure. Discard the water. Switch to SAUTE/SEAR mode, add in all ingredients. Simmer and toss to combine the ingredients, serve right away. Note: The pasta is al dente after 1 min pressure cook. If you’re not cooking for young children or the elderly (who usually preferred softer texture pasta), just toss in sauce and serve. Adjust the cooking time if you’re not using spaghetti.

若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。If you like my recipe, click hereLIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don’t forget to change the setting to ‘SEE FIRST’ if you wish to see my post on your Facebook news feed. 
<< Click HERE >> to view more Ninja Foodi recipes and cooking videos, includes easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks and many more…

Originally posted at Dingooz at Food

Crockpot Chicken Spaghetti

This Crockpot Chicken Spaghetti Recipe is a creamy, cheesy, southwestern family favorite! Cook the sauce for a few hours, shred the chicken and then toss with pasta. Based on the Original Classic Chicken Spaghetti, this is a simpler version because it is made in a slow cooker. Woot!

a forkful of chicken spaghetti from a crockpot

A Slow Cooker Version of Cheesy Chicken Spaghetti

I love a good slow cooker recipe. Beef Stew? Yes. Italian Chicken Pasta? Absolutely. Cheesy Chicken Spaghetti? BINGO! On busy days, I love using a crockpot to cook all sorts of meals. It’s a huge timesaver and gives you that slow cooked flavor everyone loves. Set it and forget it.

This Cheesy Chicken Spaghetti is no different. Add raw chicken breasts, onions and peppers to a cold crockpot. Stir in green chiles, cream of chicken soup and a healthy amount of cheese and let it cook. After several hours, you have pull-apart-tender chicken in a super tasty sauce. Toss it all together with some spaghetti, add more cheese and you have a seriously good meal.

Easy Substitutions

While I love this recipe as written, I understand we don’t always have everything on hand all the time. Here are some simple substitutions you can make.

  • Yellow Onion – any onion can work here! White onion, red onion or even shallots.
  • Bell Peppers – I used red and green but feel free to use whatever color you’d like. All green, all red, yellow or orange, whatever. They all give the same kind of flavor.
  • Green Chiles – I just used mild green chiles with all of its juices. Yum! Feel free to omit OR if you want things a little spicier, you can use fresh or pickled jalapenos.
  • Chicken Breasts – I like to use chicken breasts but you could also use chicken thighs here. They are a little higher in fat but are also less likey to dry out if cooked for too long.
  • Cream of Chicken Soup – lots of delicious flavor and fats in this that are essential to keeping your chicken moist. You can also use cream of mushroom or cream of celery soup here. The spices plus the flavors from the other ingredients are mostly what flavor this dish, so try not to worry too much about the kind of soup.
  • Spaghetti – Since this is cheesy chicken SPAGHETTI, I’d recommend using spaghetti pasta, but any kind of pasta would work in its place. Fettuccine, angel hair, even macaroni or rigatoni.
  • Cheddar Cheese – Monterey jack, pepper jack, white cheddar or a Mexican blend all work well. Use what you have. Mozzarella is a great cheese that gets really stringy, but doesn’t have that much flavor. You can definitely do half mozzarella and half cheddar to get the best of both worlds.

How to Make Chicken Spaghetti in a Crockpot

For full details on how to make Crockpot Chicken Spaghetti, see the recipe card down below 🙂

Add Chicken and Sauce Ingredients to Crockpot

Place the chopped onion and bell peppers into the cold crockpot first, then add the chicken breasts. Top chicken with cumin, garlic powder, salt, pepper, green chiles, cream of chicken soup, and 1 cup of grated cheese. 

Cook then Shred Chicken

Cover and cook on high for 3-4 hours, low for 5-6 hours, or until chicken is fully cooked. Remove chicken breasts, shred and return to crockpot. The cooking time will depend on how thick your chicken breasts are. For a quicker cook time, consider slicing your chicken breasts in half lengthwise so they are thinner.

What’s the Best Way to Keep Chicken from drying out in the Crockpot?

The answer to this question has two parts: (1) not overcooking and (2) having enough liquid or sauce. Missing one or both of these tips will give you dry chicken. Because chicken breasts are low in fat, they are prone to drying out. Whether you cook on the high function for a shorter amount of time or on the low function for longer, make sure you aren’t overcooking and have enough moisture in the crockpot.

BUT, lucky for you, it’s super hard to get dry chicken with this recipe! The cream of chicken soup plus all that cheese and the moisture from the veggies helps keep the chicken moist. If you’re worried about it, though, feel free to add in chicken stock when you’re tossing everything together with the spaghetti right before serving.

Cook Spaghetti

About 20 minutes before the chicken is done, start boiling some water on the stove to cook your spaghetti. Cook spaghetti according to package directions (I like mine al dente) then drain.

Can I Cook the Dry Pasta in the Crockpot?

I would highly discourage this method. I’ve found that cooking pasta in a slow cooker yields a starchy finished product. Whenever you cook pasta, starch is released from that pasta. Whether you’re cooking it in water or in a sauce, starch will come out of it. For this recipe, I suggest cooking it in water instead of directly in the sauce (so you can pour off that starchy water) and then tossing it together with the sauce.

Toss Spaghetti with Sauce

Pour in cooked spaghetti and remaining cheese. Toss to coat the pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get the sauce to the consistency you want. Cook another 20-30 minutes on low and serve.

Storing + Reheating Crockpot Chicken Spaghetti

Store any leftovers in an airtight container for up to 4 days in the fridge! To reheat, simply zap in the microwave until heated through.

Can You Freeze This Recipe?

YES, you can freeze this recipe uncooked and after being cooked. Here are the directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, chicken soup, and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze for up to three months. To cook, defrost in the fridge overnight, place in crockpot, and cook according to the directions listed in the recipe card.

Alternatively, freeze cooked chicken spaghetti in an airtight freezer-safe container for up to three months. When you’re ready to serve thaw in the fridge then reheat individual servings in the microwave or the whole thing in the oven until heated through.

What Goes with Crockpot Chicken Spaghetti?

Since this Crockpot Chicken Spaghetti recipe is more on the decadent side, I like to keep the side dishes more fresh. Here are some ideas:

tongs picking up chicken spaghetti from the crockpot

More Pasta Recipes to Try!

Be sure to check out all of my other pasta recipes for more dinner ideas. Here are a couple reader favorites:

The printable recipe card is down below. Hope you love this recipe as much as we do!

a forkful of chicken spaghetti from a crockpot

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Crockpot Chicken Spaghetti Recipe

This Crockpot Chicken Spaghetti Recipe is a creamy, cheesy family favorite! Cook the sauce for a few hours and then toss with pasta.
Course Dinner
Cuisine Italian, Mexican
Keyword Chicken Spaghetti, Chicken Spaghetti Recipe, Crockpot Chicken Spaghetti
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 4 servings
Calories 858kcal
Author Lauren Brennan

Ingredients

  • 1/2 cup yellow onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 4 oz mild diced green chiles 1 small can
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 1 lb chicken breasts 2 breasts
  • 10.5 oz cream of chicken soup 1 can
  • 3/4-1 lb spaghetti cooked
  • 3 cups cheddar cheese grated
  • a few splashes chicken stock optional

Instructions

  • Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. 
  • Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. 
  • Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

Notes

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to the directions listed above.

Nutrition

Calories: 858kcal | Carbohydrates: 77g | Protein: 58g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1024mg | Potassium: 1270mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1743IU | Vitamin C: 44mg | Calcium: 655mg | Iron: 3mg

The post Crockpot Chicken Spaghetti appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

White Chicken Lasagna

A spatula lifting a piece of lasagna from a baking dish.

This White Chicken Lasagna is layered with a creamy spinach white sauce and baked until tender and golden brown. This easy chicken lasagna recipe utilizes store-bought rotisserie chicken and is a delicious make-ahead meal!

A spatula lifting a piece of lasagna from a baking dish.

If you are a lasagna lover (and who isn’t?), you need to get this White Chicken Lasagna on your menu very soon. It’s really quite easy to put together and when you pull it out of the oven, you’ll feel like an accomplished chef. It’s almost as beautiful as it is delicious. Almost.

There is no thick, heavy tomato-based sauce in this creamy chicken lasagna recipe. Instead, this unique and delicious lasagna is layered with a luscious, Italian-seasoned spinach white sauce, a seasoned ricotta and sour cream mixture, shredded rotisserie chicken, and plenty of mozzarella cheese.

Two plates with lasagna shot from over the top.

Why You’ll Love This Recipe

  • You can choose ingredients to make this White Chicken Lasagna as rich or as light as you’d like.
  • Using rotisserie chicken makes it quick and easy to put together.
  • It can be made in advance and frozen for an easy meal on a busy day.
  • Leftovers reheat beautifully.

Ingredient Notes

The ingredients for White Chicken Lasagna with overlay text.
  • Extra virgin olive oil
  • Lasagna noodles – You want regular curly edge noodles, not the no-boil variety.
  • Butter
  • Minced garlic
  • All-purpose flour
  • Whole milk – I find whole milk to be plenty rich in this but if you really want to amp up the richness, you can substitute half and half.
  • Low sodium chicken broth – I always make my own using Reduced Sodium Better Than Bullion Chicken Base.
  • Dried basil, oregano, and thyme – Dried herbs pack a punch in both the white sauce and creamy ricotta mixture.
  • Salt and freshly ground black pepper
  • Fresh baby spinach – Roughly chopped – just run your knife threw the pile a few times.
  • Ricotta cheese – I always use part-skim but if you’d like a richer result, go with whole milk ricotta.
  • Sour cream – Either light or regular.
  • Large egg
  • Cooked shredded chicken breast – Using rotisserie chicken is a fabulous time-saver and if you buy them at one of the big box stores (hey there, Costco), it ends up being less expensive than cooking your own.
  • Shredded mozzarella cheese – Part-skim or whole.
  • Shredded Parmesan cheese
  • Fresh Italian parsley or basil – Totally optional ingredients for garnishing the lasagna.
An eye level shot of a slice of White Chicken Lasagna on a white plate.

How To Make White Chicken Lasagna

For the Spinach White Sauce

A spinach white sauce being made in a cast iron skillet.
  1. In a large skillet, melt the butter with olive oil over medium heat until melted. Add the garlic and cook, stirring, for a minute or two. Sprinkle the flour over the top and whisk until well incorporated.
  2. Slowly add the milk, whisking until smooth. Slowly add the chicken broth, whisking as you add it. Season with basil, oregano, thyme, and salt. Bring the sauce to the point of a low simmer (don’t boil). Continue to cook, whisking occasionally, for about 3 minutes until it is thickened, but pourable – similar to marinara sauce consistency.
  3. Remove the skillet from the heat and add the spinach.
  4. Mix to incorporate the spinach with the sauce just until it wilts. Set the sauce aside.

If the sauce thickens more than you’d like while resting, add additional whole milk to thin it, as desired.

For the Chicken Ricotta Mixture

Ricotta, sour cream, chicken, and cheese are combined in a mixing bowl.
  1. In a large bowl, combine the ricotta cheese, sour cream, egg, chicken, remaining basil, oregano, thyme, salt and black pepper and mix until smooth.
  2. Fold in the mozzarella and Parmesan cheese. Set aside.

Assemble the Lasagna

Layer #1

Three images showing lasagna being layered in a white baking dish.
  1. Spoon just enough of the spinach white sauce into a 13- x 9-inch baking dish and spread it out. It should be barely enough to cover the bottom of the dish.
  2. Lay three cooked lasagna noodles over the sauce, edge to edge.
  3. Spoon half of the chicken ricotta mixture over the noodles.

Layer #2

Three images showing the 2nd layer of lasagna in a white baking dish.
  1. Lay 3 cooked lasagna noodles over the chicken ricotta mixture.
  2. Spoon ⅓ of the remaining spinach white sauce over the noodles and spread it out. It is a light layer which ensures the lasagna will set up and slice really well.
  3. Sprinkle 1 cup of shredded mozzarella over the top.

Layer #3

Lasagna noodles and a chicken ricotta mixture are layered in a baking dish.
  1. Add 3 lasagna noodles.
  2. Top with remaining half of the chicken ricotta mixture.

Layers #4 and #5

Lasagna is layered with spinach white sauce and mozzarella in a white baking dish.
  1. Lay 3 cooked lasagna noodles over the chicken ricotta mixture.
  2. Spoon ⅓ of the remaining spinach white sauce over the noodles and spread it out.
  3. Sprinkle 1 cup of shredded mozzarella over the top.

This is repeated once more for the 5th and final layer, ending with all of the remaining spinach white sauce and mozzarella cheese.

Bake the Lasagna

White Chicken Lasagna in a casserole dish shot from over the top.
  • Bake the lasagna, covered with foil (see tip below), in a preheated 350 degree F oven for 40 minutes.
  • Remove the foil, and bake for an additional 15 minutes or until hot and bubbly. Set the oven to broil and cook until the top is lightly browned, about 2 to 3 minutes.

To ensure the melted cheese will remain on the lasagna and not the foil, coat the underside of the foil with nonstick cooking spray and place it coated side down over the lasagna, lightly crimping the edges.

A slice on lasagna on a white plate in front of a bowl of salad.

Make it a Freezer Meal

Freezing Unbaked White Chicken Lasagna

  • Assemble the lasagna as directed in a freezer-safe dish.
  • Wrap the dish in two layers of heavy duty foil. If using regular foil, wrap in 3 layers.
  • Label the foil with the date and contents and freeze for up to 4 months.
  • Thaw the chicken lasagna completely in the refrigerator for 36 to 48 hours. When ready to bake, remove the foil. Coat the underside of one of the sheets of foil with nonstick cooking spray and cover the dish, coated side down, crimping the edges. Bake as directed, allowing about 20 to 30 minutes of extra baking time to ensure it will be heated through.

Freezing Baked White Chicken Lasagna

  • Assemble and bake the lasagna in a freezer-safe dish, as directed.
  • Allow it to cool on the counter until the baking dish is cool to the touch. Wrap the dish with a fresh piece of foil and refrigerate until completely cooled.
  • Follow the directions above for wrapping, freezing, thawing, and baking the lasagna. Allow an extra 15 to 20 minutes of cooking time to ensure it will be heated through.
A fork digs into a slice of White Chicken Lasagna.

FAQ and Valerie’s Tips

Can I make White Chicken Lasagna in advance?

This White Chicken Lasagna is a great make-ahead dish. Assemble the lasagna and cover it with foil, as directed. Refrigerate overnight. Bake the lasagna, allowing up to an additional 20 to 30 minutes of extra baking time if it is very cold when going in the oven.

Is White Chicken Lasagna healthy?

This recipe is easy to lighten up as much as you’d like. The spinach white sauce recipe calls for whole milk which has far less fat and calories than a typical cream based white sauce. Reduce the fat and calories even further by using part-skim ricotta and mozzarella cheese and light sour cream. Making your own sauce allows you to control the amount of sodium by using low-sodium chicken broth and limiting the amount of salt added.

Can I use different meat in this recipe?

Sure! Either cooked ground chicken or ground turkey seasoned with a little salt and pepper are great choices. Have leftover turkey from the holidays? This is an excellent way to use it!

An over the top shot of a fork with a bite of chicken lasagna on a white plate.

Serving Suggestions

A spatula lifting a piece of lasagna from a baking dish.

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White Chicken Lasagna

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This White Chicken Lasagna is layered with a creamy spinach white sauce and baked until tender and golden brown. This easy chicken lasagna recipe utilizes store-bought rotisserie chicken and is a delicious make-ahead meal!
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 457kcal

Ingredients

  • 3 tablespoons extra virgin olive oil divided
  • 2 teaspoons salt divided
  • 15 lasagna noodles (not no-boil, regular curly edge noodles)
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk (can substitute half and half for a richer result)
  • 2 cups low sodium chicken broth
  • 2 teaspoons dried basil divided
  • 1 teaspoon dried oregano divided
  • 1 teaspoon dried thyme divided
  • 3 cups loosely packed roughly chopped fresh baby spinach (just run your knife threw the pile a few times)
  • 16 ounces ricotta cheese part-skim or whole
  • ½ cup sour cream light or regular
  • 1 large egg
  • ¼ teaspoon freshly ground black pepper
  • 3 cups cooked shredded chicken breast (rotisserie chicken works great)
  • 4 cups shredded mozzarella cheese part-skim or whole, divided
  • ½ cup shredded Parmesan cheese
  • fresh Italian parsley or basil for garnish optional

Instructions

  • Bring a large pot of water to a vigorous boil. Add 1 tablespoon olive oil, 1 teaspoon salt, and the lasagna noodles. Cook for the amount of time indicated on the package for al dente. Rinse the cooked noodles with cool water until cool enough to handle. Drain well and transfer them to a large sheet of foil to prevent them from sticking together.

Spinach White Sauce

  • In a large skillet, melt the butter with the remaining 2 tablespoons of olive oil over MEDIUM heat until melted. Add the garlic and cook, stirring, for a minute or two. Sprinkle the flour over the top and whisk until well incorporated. Slowly add the milk, whisking until smooth. Slowly add the chicken broth, whisking as you add it. Season with 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme, and ½ teaspoon salt. Increase the heat, if needed, to bring it to the point of a low simmer (don’t boil). Continue to cook, whisking occasionally, for about 3 minutes or until thickened. It should be thickened, but pourable – similar to marinara sauce consistency. Remove from the heat and add the spinach, mixing to incorporate it with the sauce just until it wilts. Set aside.

    If sauce thickens more than you’d like while resting, add additional whole milk to thin it, as desired.

Chicken Ricotta Mixture

  • In a large bowl, combine the ricotta cheese, sour cream, egg, chicken, remaining 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme, ½ teaspoon salt and black pepper and mix until smooth. Fold in ½ cup of the mozzarella (reserve remaining for layers) and all of the Parmesan cheese. Set aside.

Assemble the Lasagna

  • Set the oven rack to the center position and preheat the oven to 350 degrees F.
  • Spoon about ½ cup of the spinach white sauce into a 13- x 9-inch baking dish and spread it out across the bottom. It won’t be a thick layer, just enough to barely cover the bottom of the dish.
  • Layer #1 – Lay 3 of the lasagna noodles over the sauce, edge to edge. Spoon half of the chicken ricotta mixture over the noodles.
  • Layer # 2 – Lay 3 lasagna noodles over the chicken ricotta mixture. Spoon ⅓ of the spinach white sauce on to the noodles and use a spoon to spread it out (light layer). Sprinkle 1 cup of mozzarella over the sauce.
  • Layer #3 – Add 3 lasagna noodles and top with remaining half of the chicken ricotta mixture.
  • Layers #4 and #5 – Lay 3 cooked lasagna noodles over the chicken ricotta mixture. Spoon ⅓ of the remaining spinach white sauce over the noodles and spread it out. Sprinkle 1 cup of shredded mozzarella over the top.

    This is repeated once more for the 5th and final layer, ending with all of the remaining spinach white sauce and mozzarella cheese.

Bake the Lasagna

  • Coat the underside of a large sheet of foil with nonstick cooking spray and place it, coated side down, over the lasagna, lightly crimping the edges.
  • Transfer the baking dish to the oven and bake for 40 minutes. Remove the foil, and bake for an additional 15 minutes or until hot and bubbly. Set the oven to BROIL and cook until the top is just lightly browned, about 2 to 3 minutes (rotate the baking dish, if needed, for even browning).
  • Let lasagna rest for about 10 minutes before slicing and serving. Can garnish with torn fresh basil, if desired.

Notes

Nutrition information was calculated using whole milk, part-skim ricotta and mozzarella and light sour cream.

Make-Ahead Instructions

  • Assemble the lasagna and cover it with foil, as directed. Refrigerate overnight.
  • Bake the lasagna, allowing up to an additional 20 to 30 minutes of extra baking time if it is very cold when going in the oven.

Freezing Unbaked White Chicken Lasagna

  • Assemble the lasagna as directed in a freezer-safe dish.
  • Wrap the dish in two layers of heavy duty foil. If using regular foil, wrap in 3 layers.
  • Label the foil with the date and contents and freeze for up to 4 months.
  • Thaw the chicken lasagna completely in the refrigerator for 36 to 48 hours. When ready to bake, remove the foil. Coat the underside of one of the sheets of foil with nonstick cooking spray and cover the dish, coated side down, crimping the edges. Bake as directed, allowing about 20 to 30 minutes of extra baking time to ensure it will be heated through.

Freezing Baked White Chicken Lasagna

  • Assemble and bake the lasagna in a freezer-safe dish, as directed.
  • Allow it to cool on the counter until the baking dish is cool to the touch. Wrap the dish with a fresh piece of foil and refrigerate until completely cooled.
  • Follow the directions above for wrapping, freezing, thawing, and baking the lasagna. Allow an extra 15 to 20 minutes of cooking time to ensure it will be heated through.

 

Nutrition

Calories: 457kcal | Carbohydrates: 35g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 818mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 521mg | Iron: 2mg

More Chicken Pasta Recipes

The post White Chicken Lasagna appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Air Fryer Baby Potatoes (Just 15 Minutes!)

Air Fryer Baby Potatoes (Just 15 Minutes!)

Enjoy the delicious taste of these easy-to-prepare Air Fryer Baby Potatoes. This air fryer potatoes recipe can be made in under 15 minutes. Prepare to Make the BEST Baby Potatoes in the Air Fryer. 

 

Other Air Fryer Recipes: Air Fryer Chicken Wings, Jamaican Jerk Chicken Wings, Crispy Air Fryer Tater Tots, Frozen Burrito in Air Fryer, Air Fryer Pizza Rolls and Air Fried Frozen French Fries!

Close up shot of gold air fryer baby potatoes in a black cast iron pan with a sprig of rosemary.

Prepare to GRUB DOWN on these golden nuggets! With pillowy soft insides and perfectly crisped skin, you will never make roasted baby potatoes any other way again. 

 

When we’re making our favorite smoked recipes or grilled recipes (like the below pictured Smoked Beef Tenderloin or Smoked Prime Rib), we tend to run out of space on the grill for side items. More often than not we end up making the vegetables in the air fryer, including these air fryer baby potatoes.

Why You’ll Love this Air Fryer Roasted Potatoes Recipe

 

Only 15 minutes from start to finish! Think of how long it normally takes to cook these bad boys. When you want a quick, simple and flavorful side, this is the way to go!

 

TIP- Serve with our Balsamic Glazed Brussel Sprouts for a well-rounded meal!

 

You only need a handful of ingredients to make these flavorful potatoes, including olive oil and a few spices. 

Overhead shot showing the ingredients needed to make air fryer potatoes, including potatoes, thyme, olive oil, garlic and salt and pepper.

How to Make Baby Potatoes in the Air Fryer 

This Air Fryer Potatoes Recipe uses small baby potatoes and only a few other ingredients to produce amazing roasted potatoes. Before you start preparing this potato recipe, you’ll need to pre-heat the air fryer to 400 degrees F. From there you’ll toss the potatoes with oil and seasonings and cook for 10 min. 

Length of Time to Cook? FAST! 

Once you’ve placed the potatoes into the air fryer, you’ll need to cook them for approximately 10 minutes. Check them to see how they feel, once the timer goes off. If you want softer potatoes, you can cook them for an additional two minutes. 

Overhead shot of uncooked baby potatoes, tossed with oil and spices, in a large clear mixing bowl.

Air Fryer Baby Potatoes Recipe Tips 

 

When preparing this smashed baby potatoes air fryer recipe, it’s best to use small gold, yellow or red potatoes. You can also use a mixture if you’d like! Honestly, grab the potatoes when they’re on sale and you’ll have a budget-friendly air fryer meal.

 

Yes- I said “smashed potatoes” above. If that’s how you like your potatoes served, just smash down on them when they come out of the air fryer. Smashed potatoes? Done.

 

Do I have to use oil? – Yes, using oil is the best because it creates a crisp coating for the skin without drying it out. However, if you don’t have olive oil, you can use avocado oil, cooking spray or vegetable oil.

 

Can I add extra ingredients to the potatoes? – Yes, you can add extra ingredients when following this smashed baby potatoes air fryer recipe. For example, if you want to add a bit of a kick to your potatoes, you can use cajun seasoning or cayenne pepper. Some people like to add a bit of garlic salt and onion powder into the mixture with the garlic powder. Use what you like. You can also cut up some onions to make this an Air Fryer Potatoes and Onions recipe.

 

What temperature do I need to use on the air fryer? – Set the air fryer to 400 degrees F and allow it to preheat before getting started. You don’t have to pre-heat the recipe, however it will cut down on the cook time. You’ll need to cook these for 20 minutes if you don’t pre-heat the air fryer.

Baby Potato Dip Options 

While you don’t have to dip the potatoes, they do taste great when dipped into different sauces, including ranch dressing, ketchup, spicy queso and even our Awesome chipotle mayo dip we use on our Air Fried Frozen French Fries and other Frozen Foods in Air Fryer.

Air Fryer Baby Potatoes on a black cast iron pan along with a smoked beef tenderloin.

Reheating the Baby Potatoes 

To re-heat the leftovers, just transfer them to a microwave safe container and set the timer for 30 seconds. Add another 30 seconds if they’re not hot enough for your liking.  You can also place them back in the air fryer (400 degrees F) for 3-4 minutes to heat and re-crisp.

WHAT WINE PAIRS WITH POTATOES

Wine – Cabernet Sauvignon, Merlot or German Riesling.

## I’d love to hear from you! Use hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment below, after you’ve made it, to let me know your thoughts!

Close up shot of gold air fryer baby potatoes in a black cast iron pan with a sprig of rosemary.

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Air Fryer Baby Potatoes

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It’s quick and easy to make Air Fryer Baby Potatoes! Enjoy the delicious taste of these easy-to-prepare Air Fryer Roasted Potatoes. This air fryer potatoes recipe can be made in under 15 minutes.
Course Side Dish
Cuisine American
Keyword Air Fryer Recipes, Potatoes, Vegetable Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 People
Calories 121kcal
Cost $5

Equipment

Ingredients

  • 24 oz Baby Potatoes (Gold, Red or Yellow)
  • 1.5 tbsp Olive or Avocado Oil
  • 1 tbsp Fresh Thyme or Fresh Rosemary (*Note 1)
  • 1 tsp Powdered Garlic (*Note 2)
  • Salt and Pepper (To Taste)

Instructions

  • Pre-heat the air fryer to 400 Degrees F.
  • Add all of the ingredients to a large bowl and toss to coat.
  • Transfer the potatoes to the air fryer basket. Space out as much as possible.
  • Bake for 10 minutes, tossing half way through to ensure even cooking.
  • Check for doneness. Add an extra 2 minutes, for a softer potato.
  • Serve immediately.

Notes

Note 1 – If you don’t have fresh Thyme or Rosemary on hand, you can replace with 1/2 tbsp of dry spices. 

Note 2 – You can use freshly grated garlic,  however it’s hard to distribute the garlic-y goodness into each bite. We find using powdered garlic distributes the garlic flavor better. Feel free to use a mix of both!

Nutrition

Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 491mg | Fiber: 3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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