Diced Chicken Breast Recipes

350g/12 oz frozen chopped spinach, thawed and drained
½ teaspoon freshly grated nutmeg
450g/1 lb Diced Chicken Breast
4 sheets no pre-cook lasagne verde
1 ½ tablespoon corn flour
425ml/ 15 fl oz skimmed milk
70g/2 ½ oz freshly grated parmesan cheese
Salt and pepper

Tomato sauce
400g/ 14 oz canned chop tomatoes
1 onion, finely chopped
1 garlic clove, crushed
150ml/5 fl oz white wine
3 tablespoon tomato puree
1 teaspoon oregano
Salt and pepper

Chicken and spinach lasagne - Cooking Instructions

To make the tomato sauce, put the tomatoes into a pan and stir in the onion, garlic, wine, tomato puree and oregano. Bring to the boil and simmer for 20 minutes until thick. Season well with salt and

Preheat the oven to 190*c/375*f/GAS mark 5. Drain the spinach again and spread it out on the kitchen paper to make sure that as much water as possible is removed. Layer the spinach in the base of a large oven proof baking dish. Sprinkle with ground nutmeg and season to taste with salt and pepper.
Arrange the diced chicken over the spinach and spoon over the tomato sauce. Arrange the sheets of lasagne over the tomato

Blend the corn flour with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the paste. Heat, stirring, until the sauce thickens. Season

Spoon the sauce over the lasagne and transfer the dish to a baking tray. Sprinkle the grated parmesan cheese over the sauce and bake in the preheated oven for 25 minutes until golden, then serve.

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