Chicken Cacciatore Lasagne
pasta, poultry
12 pieces oven ready lasagne uncooked
1 tablespoon olive or vegetable oil
2 large green peppers sliced into thin rin; gs
1 lb chicken breast tenders (boneless, s; kinless) cut into thirds
1/2 teaspoon garlic salt
3 cup spaghetti sauce
1 1/2 cup sliced mushrooms, drained
16 oz part-skim mozzarella cheese shredd; ed
1.Remove 12 pieces of pasta from package. Heat oven to 350 F. 2.In large skillet over medium heat, heat oil; add green pepper. Cook until tender, turning occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with garlic salt; cook until no longer pink. 3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. 4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. 5.Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese. 6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta pieces. Spread remaining sauce on top, covering pasta completely. Cover with foil. 7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting. 8 to 10 servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]
Yield: 8 servings
