Hello Portobello!

While brainstorming about what to make for dinner yesterday, I remembered a dish that I had made once before I started my blog. I couldn't remember the exact flavors of the Chicken Portobello Lasagna but I could recall that everybody seemed to enjoy the dish. It wasn't until I sat down at the computer to post this, that I realized the repetition of my recent entrees. Chicken, mushrooms, and pasta seem to have been on my mind lately. I promise I will change things up a bit but until then, I definitely encourage you to try this lasagna. It was creamy and delicious, and of course healthy too.

Chicken Portobello Lasagna

adapted from Southern Living

serves 6

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

1 tbsp light butter

3 (6 oz) boneless skinless chicken breasts, diced

1 (8 oz) package sliced fresh baby Portobello mushrooms

3 garlic cloves, minced

1 can 98% fat-free cream of mushroom soup

1 cup fat-free plain Greek yogurt

1/2 tsp pepper

1/4 tsp salt

2 cups fat-free shredded cheddar cheese

6 whole wheat lasagna noodles, cooked al dente

3 tbsp grated Parmesan cheese

1. Preheat oven to 350 degrees. Prepare an 8x8 baking dish with cooking spray.
2. Melt butter in large skillet. Add chicken, mushrooms, and garlic. Saute on medium-high heat for 10 minutes or until chicken is cooked thoroughly.
3. In a large bowl, combine soup, yogurt, salt, and pepper. Add spinach and chicken mixture. Fold in cheddar cheese.
4. Spoon 1/4 mixture into baking dish. Cover with 2 lasagna noodles. Repeat layers twice; top with remaining mixture. Sprinkle with Parmesan cheese.
5. Bake covered for 35 minutes. Remove foil and bake for 10 additional minutes until bubbly. Let stand 10 minutes before serving.

Nutrition: 276 calories, 21g carbohydrate, 38g protein, 4g fat, 3g fiber
weight watchers points: 6
weight watchers plus points: 7