¼ tsp each ground white pepper, nutmeg and sea salt
2 tsp olive oil
2 oz all-natural turkey bacon (no added nitrates or nitrites), chopped
1 large yellow onion, finely chopped
3 large cloves garlic, minced
1 lb ground chicken
2 tsp Italian seasoning
1/2 tsp red pepper flakes
1/4 tsp sea salt
2 large Roma tomatoes, seeded and diced
1 cup diced fresh mozzarella
3/4 cup shredded Asiago cheese, divided
1/2 cup chopped fresh basil, plus additional for garnish
1 large egg
8 6 x 9-inch fresh whole-grain lasagna sheets, halved crosswise (TIP: Check the deli section at your local grocer.)
Preheat oven to 375°F. Prepare sauce: In a medium saucepan on medium-high, melt butter. Add 1 clove minced garlic and cook until fragrant, 30 seconds. Add flour and cook, stirring constantly, 2 minutes. Slowly stream in milk while whisking. Cook, whisking constantly, until sauce has thickened, 5 to 6 minutes. Remove from heat and stir in white pepper, nutmeg and ¼ tsp salt. Set aside.
In a large nonstick skillet on medium-high, heat oil. Add bacon and cook, stirring occasionally until just beginning to brown, 1 to 2 minutes. Add onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add 3 cloves minced garlic and cook until fragrant, 30 seconds. Add chicken, Italian seasoning, pepper flakes and ¼ tsp salt and cook, stirring frequently to break up chicken, until chicken is no longer pink. Transfer to a food processor and pulse until coarsely chopped.
Transfer chicken mixture to a large bowl and stir in tomatoes, mozzarella, ¼ cup Asiago and basil. Add egg and stir to combine.
Spread 1 cup reserved sauce on bottom of a 9 x 13-inch baking dish. Spread ¼ cup chicken filling on each half pasta sheet; gently roll up and place seam side down in baking dish. Pour remaining sauce over top and sprinkle with remaining ½ cup Asiago cheese. Cover with foil and bake for 30 minutes. Remove foil; bake 10 minutes longer until golden brown and bubbly. Garnish with additional basil.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, bright flavor.