Try this scrumptious chicken casserole with mixed grilled veggies and polenta, a 'taste jackpot' for your taste buds.
Ingredients to prepare the chicken casserole: 500 g chicken thighs 2 courgettes 2 aubergines 2 onions (red or white) 2 red peppers 500 ml passata (or any tomato juice or chopped ones canned or fresh) 2 tbsp olive oil 100 g Kalamata olives 2 springs thyme (fesh or dry) 2 tsp himalayan salt 2 cloves garlic (finely chopped) pepper parsley (fresh) to garnish Ingredients to prepare the polenta: 150 g polenta flour 500 ml water salt pinch rosemary (chopped)
Wash and chop all vegetables. Put them into a big tray/bowl. Sprinkle some olive oil and salt over them.
Using a griddle pan or charcoal BBQ (best taste) grill all vegetables. **
The combination of chicken and Alfredo sauce is unbeatable, so why not put it in a lasagna. And to go even further it will be a fun spin on your traditional lasagna presentation. We are gonna make it in single roll ups that are perfectly individually portioned.
Step 1Bring a pot of water to a boil. Add lasagna noodles and cook according to package instructions. Drain water and place noodles on a flat surface like parchment paper.
This Tuscan inspired recipe of vegetable lasagna with smoked mozzarella cheese and béchamel sauce is fantastic. Based on savvy interplay of pasta, cheese and vegetable in tuscan cooking it is rustic but soothingly simple.
Step 1. Preheat oven to 375º F.
Step 2. Cook lasagna noodles according to the package instructions in a large pot of boiling water.