Roasted Red Pepper And Chicken Lasagna - cooking recipe

Ingredients

2 boneless skinless chicken breasts
4 red bell peppers
1 lb whole wheat lasagna noodles
1 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 cup parmigiano-reggiano cheese, grated
1 cup 1% low-fat milk
1 cup plain low-fat yogurt
fresh ground pepper

Preparation

Roast red peppers (see Recipe #18589 for instructions).
Boil lasagna noodles according to package directions.
Steam chicken, cut into thin pieces.
Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
Add half the chicken chicken and 1/2 cup cheese and toss well.
Add milk, stir and raise to medium high heat for about 2 minutes.
To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
Turn off heat, return mixture to skillet and mix well.
In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
Top with remaining 1/2 cup of cheese.
Bake at 350 just until hot.