A Springtime Lasagne with Chicken and Peas
September 3, 2010 in Uncategorized
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)
Ingredients:
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
Seasoning:
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)
Directions:
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
tandy.sinclair said on September 3, 2010
this is right up my alley! and I am now starving
Kitchengirl said on September 3, 2010
Beautiful
leaineskitchen said on September 3, 2010
Thanks Caro
leaineskitchen said on September 3, 2010
Hee hee… the flavours worked really well togther and it was quite light – perfect for spring dinners
deelish said on September 3, 2010
I am definitely going to try this out. nice one
sharonsmit said on September 3, 2010
Nice one!! I love the look of the open lasagne!
xx
Have a fabulous summery weekend!!
leaineskitchen said on September 3, 2010
Thanks Kamini – am happy you like it
leaineskitchen said on September 3, 2010
Thanks Shaz
Ja, very simple but the colours are bright 
Have a happy summery weekend too 
Confuzzled said on September 3, 2010
My veggie box for the week arrived and how excited was I when I saw PEAS! They just screamed spring at me.
leaineskitchen said on September 3, 2010
That’s so cool
How do you organise a weekly veggie box – that is an awesome idea?!
Confuzzled said on September 3, 2010
I get mine through Wensleydale => http://www.wensleydale.co.za/ and I’m hopelessly excited for each box. It’s my foodie lucky packet.
leaineskitchen said on September 3, 2010
Thanks – I’ll def check it out! I think I’ll be exactly the same
Zabwan said on September 3, 2010
You’re so creative! This looks so exotic, yum!
pinkpolkadot said on September 4, 2010
It sounds excellent!!
leaineskitchen said on September 6, 2010
Thanks Pink
leaineskitchen said on September 6, 2010
Thanks Zabs!
Gaby866 said on September 6, 2010
This is a fantastic and light meal! brilliant Lea! thanks so much
leaineskitchen said on September 6, 2010
It’s my pleasure Gaby
leaineskitchen said on September 8, 2010
Just a question on your veg boxes – what size do you get and do you get one every week? I only cook for two people so am worried about wastage. Thanks
Confuzzled said on September 8, 2010
I started out with the medium box, but decided I wanted more variety and switched to the Jumbo box every second week with the decision that if its too much, I can freeze or pickle.
But I must say, I thought the medium box would be fine. Hubby says things like, “Ew vegetables.” That was before the organic boxes started coming in. He’s eating things he ordinarily wouldn’t and has starting asking me what’s in the boxes when they arrive. In short? Be prepared to want more than you use now.
leaineskitchen said on September 9, 2010
Fantastic, thanks so much
Think I’ll start off with the medium box and see how I go 