Baked Chicken Ziti
Ingredients
1 Boston Market Rotisserie chicken, picked
8 ounces uncooked ziti (short tube-shaped pasta)
1/2 cup hot water
1 (12-ounce) jar roasted red bell peppers, drained
1 (8-ounce) block fat-free cream cheese, softened
1 tablespoon olive oil
1/8 teaspoon salt
4 garlic cloves, minced
1 tablespoon chopped fresh parsley
Cooking spray
3/4 cup (3 ounces) shredded sharp provolone cheese
Directions
Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and oil. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add chicken, and garlic and season with salt; sauté 2 minutes. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to chicken mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes before serving.
Chicken and Grilled Vegetable Lasagna
Ingredients
1 Boston Market Rotisserie chicken (picked)
1 zucchini cut lengthwise three times
1 yellow squash cut lengthwise three times
1 green bell pepper cut in half remove stem and seeds
1 red onion peeled sliced ¼ inch slices
2 tablespoons fresh basil chopped
1 tablespoon fresh oregano chopped
2 tablespoons fresh garlic chopped
1 tablespoon salt
1 tablespoon pepper
1 oz. olive oil
3 cups tomato-basil pasta sauce
6 oven ready lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
Directions
Place vegetables in a bowl and add oil, herbs, salt and pepper; toss to cover vegetables. Grill off vegetables on your grill; grill just long enough to place a light grill mark on both sides of the vegetables. Remove vegetables. Chill and rough chop. Set aside. Heat large skillet over medium heat, add chicken and stir in pasta sauce. Lightly grease an 11 x 7 inch baking dish. In prepared baking dish, spread 1/2 of the chicken sauce followed by 1/2 of the chopped grilled vegetables, 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat layers finishing with a layer of cheese. Slowly pour 1/4 cup hot water around inside edge of dish. (Adding water will help create moisture in the final dish.) Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 20 minutes before serving. Serves 6-8.
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Lisa Leslie: “It’s All About Making Healthy Choices For My Children” was originally published on blackdoctor.org
