- 6 chicken breasts
- 5 cups water
- 2 chicken bullion cubes
- Roasted Garlic
- 10-15 garlic cloves
- olive oil
- 2 packages maple bacon
- 2 packages of fresh basil
- 2 onions
- 1 bunch of green onions
- 2 bags shredded Italian cheese
- 4 eggs
- 1 pt. heavy whipping cream
- 1 pt. half and half
- 12 oz Parmesan cheese
- 2 tsp nutmeg
- salt and pepper to taste
- 12 lasagna noodles
I have tosay, Natalie impresses me more and more each time we create a different meal. We cooked this at my place, by the time Natalie had gotten home from work I had set up most of the prep work but I had no idea the amazing meal that was about to be made. There are a lot of steps, but I guarantee it’s worth it!
The day before Natalie boiled the chicken breasts in chicken broth and then just shredded it apart once it was done. She put it in the fridge overnight until the next day when we were ready to use it
The first thing I did to prepare was to place the whole garlic cloves in a pan with olive oil and placed it in a 350 degree oven to cook for about 30 min. In the meantime cook all the bacon and set it aside. I cooked two packages of maple bacon and reserved the bacon grease. In the end we used about a package and a half. You can’t blame us for snacking while cooking. Once it is cool enough to be handled, chop it up and set aside. Next bit of prep-work is to cut the fresh basil into nice small strips and pieces. Hopefully the garlic is done by now and you can remove it and let it cool. Keep the oven on though.
For the onion layer we took the onions and sliced them into thin wheels then put them in a saucepan. We took about 10 cloves of the roasted garlic and mashed them up and put those in the saucepan with the onions. We then added about 3 Tbsp of the reserved bacon grease to the pan. Saute the onions until soft but don’t overcook and brown them. After they are soft add the green onions and remove from heat.
The hardest part was the sauce, but it was only because we were experimenting and had no idea how it was going to come out. Turned out absolutely wonderful, and now we can share with you an easy way to make Alfredo sauce. First thing we did was put the eggs and the heavy whipping cream in a glass bowl over a pot of simmering water. We whisked them for a while until it was warm and heated through. We then transferred it to a regular pot and added the half and half and the Parmesan cheese. To this mix, add the nutmeg and salt and pepper. Finally we needed to thicken it up, so we added the cornstarch mixed with a bit of water. Continue to stir over low heat until it thickens. It will stick to the bottom, so be careful to stir continuously and not to apply too much heat. If you find that it isn’t thickening for you, you can do what we did and put it on a pot over direct heat. Be sure to keep it low thoough if you do do this because it will thicken very quickly if heat is high.
The last thing we did were the lasagna noodles. Cook about 12 noodles for 8-10 minutes. They won’t be completely done but don’t forget, we are still putting this together and back into the oven.
OK, we are finally ready to put it together. First take a deep pan and if you are using a real pan, you may want to spray the bottom. We used an aluminum disposable pan so it didn’t stick at all. First layer is the noodles, about 4 will cover the bottom. Next we sprinkled the basil, and on top of that another sprinkling of bacon. The next layer were the sauteed onion mix. On top of that we put the shredded six cheese Italian mix and then the chicken. Finally we spooned the Alfredo sauce over that and repeated twice. You will want to finish with the Italian cheese blend and then put it in the oven for 25-30 min.
This was by far my favorite dish. It was so amazing, you will not be disappointed. Try it out! Let us know what you think!