Lasagna With Chicken And Peppers

Ingredients

• Red Bell Peppers
• Yellow Bell Peppers
• Italian Plum Tomatoes
• Fresh Herb
• Onions
• Garlic
• Fresh Flat-leaf Parsley
• Olive Oil
• Salt & Freshly Ground Black Pepper
• Fresh Basil
• Boneless Skinless Chicken Breasts
• Prosciutto
• Butter
• White Flour
• Chicken Stock
• Heavy Cream
• Spinach Lasagna Noodles
• Parmesan Cheese
• Fontina Cheese

Instructions

1. For pepper sauce: halve and seed the peppers and cut into 1 / 2 inch dice
2. Seed and chop the tomatoes, reserving 1 cup of juice
3. Mince 1 tablespoon herbs
4. For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic
5. Chop 2 cup parsley and 1 / 2 cup basil
6. For the pepper sauce, heat olive oil in large frying pan
7. Add half of the onions and pepper and cook until soft, aobut 15 mins
8. Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins
9. Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins
10. Season to taste
11. The pepper sauce can be made one week ahead
12. For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper
13. Cut the prosciutto in 1 / 2 inch pieces
14. Heat 4 tablespoons of the butter in a large frying pan over medium heat
15. Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding
16. Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes
17. Remove from pan and cool
18. Cut chicken into 1 / 2 inch dice
19. In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes
20. Add to chicken
21. In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil
22. Add the remaining onions and peppers
23. Saute until soft, about 5 minutes
24. Whisk in flour and cook for 4 minutes over low heat, stirring constantly
25. Whisk in chicken stock and bring to a boil
26. Reduce heat and simmer for 10 minutes
27. Add the chicken mixture and heavy cream and season to taste with salt and pepper
28. Chicken sauce can be made several days ahead
29. Boil the spinach noodles according to package directions and cook until tender
30. If using fresh, cook in batches for about 2 minutes a batch
31. Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel
32. Grate parmesan and fontina cheeses
33. Butter four 9 by 13 inch lasagna pans or large oval pans
34. Pour a layer of hte pepper sauce into each pan
35. Put a layer of lasagna noodles on top of the sauce, overlapping slightly
36. Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta
37. Repeat the process 3 more times ending with the pepper sauce and cheeses
38. Cover with foil
39. Lasagne at this point can be made a day ahead
40. Cooking and serving: heat oven to 375 f
41. Bake lasagne in a preheated oven until cooked through, about 45 mins
42. Allow lasagne to rest for 15 mins
43. Before cutting and serving