Friday, September 3, 2010

A Springtime Lasagne with Chicken and Peas

Wow! Spring is here. Don't you just love that feeling... that light feeling; that joyous feeling; that feeling of endless possibilities; that feeling of rebirth. Huh, don't you? Yeah, I know you do!

Summer is on the way at last!

It's amazing how our bodies are programmed - comfort food that helps with the insulation in winter and uncomplicated, simple and light foods in spring and summer... Yay, I can almost feel those few winter kilograms falling off already - hee hee... Ok, not really... but the thought is there. Those endless possibilities...

Inspiration's Challenge for this week was to make a pasta dish using 5 ingredients, excluding the pasta, oil and seasoning.

I was first going to make a heavier dish with pumpkin and peppers - but my body was saying "Nooooooooooooo, I want spring food!" So I obeyed and gave into its whims :)

Open Lasagne with Chicken, Peas and Lemon:
(Serves 3)


2 Large Chicken Breasts, Skin, Bones and Fat Removed
1 Cup Frozen Peas
4 Baby Leeks, Sliced
Soya Cream
Zest of a Lemon
A Squeeze of Lemon Juice

1/8 Teaspoon of Dried Chilli Flakes per Chicken Breast
Herbal Salt and Cracked Black Pepper
1 Teaspoon Nomu Provencal per Chicken Breast

Sesame Oil
Tin Foil
9 Sheets Gluten Free Lasagne (Or any other lasagne of your choice)


Heat oven to 200 degrees Celsius
Place each chicken breast on a separate square of tin foil
Drizzle a tablespoon of sesame oil over each breast
Add the chilli, Nomu Provencal and herbal salt
Wrap up each chicken breast into a parcel
Bake in the oven for 15 - 20 minutes until the flesh has changed from pink to white
Cook the lasagne sheets in salted boiling water until al dente and set aside, reserving a ladle-full of the water
Fry the leeks in a little sesame oil until tender
Add the reserved pasta water 
Add the frozen peas and cook on low until the peas have defrosted
Add the lemon zest and lemon juice
Once the chicken is done, remove from the tin foil and allow to rest
Add the juices from the tin foil into the pot of leeks and peas
Slice the chicken and add it to the pot
Stir well so that the chicken is coated in the liquid and so that the flavour from the chicken flavours the sauce
Add a tablespoon or so of soya cream
Stir to combine
Do a final tasting and add more herbal salt and cracked black pepper if needed
Plate up the lasagne: place a sheet in the bottom of a bowl or plate, add some of the chicken, top with two more lasagne sheets and add a final amount of the chicken mixture
Sprinkle with lemon zest if desired

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