Rosemary and Garlic Pulled Chicken Lasagne

• 2 whole Boneless, Skinless, Chicken Breasts, Butterflied
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 2 Tablespoons Fresh Rosemary, Minced Finely
• 1 Tablespoon Olive Oil
• 1 package 250g Fresh Spinach
• Salt And Pepper, to taste
• 2 cups Ricotta Cheese
• 1/4 cups Freshly Grated Parmesan Cheese
• 2 Tablespoons Butter
• 4 cloves Garlic, Minced
• 2 cups Heavy Cream
• 1 teaspoon Salt
• 7 whole Sheets Of Fresh Pasta (approx 10x7 Inch Sheets) Or Use 15 Regular Lasagne Noodles Cooked Al Dente
• 3 cups Freshly Grated Mozzarella Cheese
• Extra Rosemary For Garnish

1. For the chicken:
2. Preheat your oven to 350 F and line a baking sheet with foil.
3. Place the chicken breasts onto the baking sheet and sprinkle with salt and pepper on both sides.
4. Drizzle with olive oil on both sides and sprinkle with the garlic and rosemary.
5. Using your hands, massage the chicken breasts to get them evenly coated with the seasonings.
6. Bake for 30 minutes or until juices run clear.
7. Remove from the oven and let the chicken cool for a few minutes before shredding it with two forks.
8. Set aside.
9. For the spinach and ricotta mixture:
10. In a large saute pan with a tight fitting lid, heat olive oil over medium high heat.
11. Add the spinach and cover the pan.
12. Allow spinach to cook for about 3-4 minutes before removing the lid.
13. The spinach should be almost completely cooked down.
14. Season with salt and pepper to taste and saute for another 2-3 minutes.
15. Remove the pan from heat and let the spinach cool in a bowl.
16. Once the spinach is cooled, mix it with the ricotta and Parmesan.
17. Mix well and season with salt and pepper to taste if additional is needed.
18. For the garlic cream sauce:
19. In a medium-sized pot, heat butter over medium high heat until melted and bubbly.
20. Add garlic and saute until softened and fragrant.
21. Add cream and salt and bring to a simmer.
22. Lower heat to medium low and allow to simmer for 10-12 minutes until thickened.
23. Remove from heat.
24. To assemble the lasagne:
25. Preheat your oven to 375 F and make sure your oven rack is in the center position.
26. Grease a 9x13 glass baking dish.
27. Start by pouring about 1/4 cup of the cream sauce on the bottom of the pan, followed by 2 of the pasta sheets.
28. Next layer the pulled chicken, the remaining cream sauce and then another layer of 2 pasta sheets.
29. Next spread the spinach and ricotta mixture evenly over the pasta sheets.
30. Top with the last 3 pasta sheets and then cover with all of the mozzarella.
31. Sprinkle some rosemary over the top.
32. Bake for 30-35 minutes until the cheese is bubbly and slightly browned.
33. Allow to cool slightly before cutting.

chicken breasts, salt, pepper, olive oil, garlic, fresh rosemary, olive oil, fresh spinach, salt, ricotta cheese, freshly grated parmesan cheese, butter, garlic, heavy cream, salt, pasta, freshly grated, rosemary

Taken from tastykitchen.com/recipes/main-courses/rosemary-and-garlic-pulled-chicken-lasagne/ (may not work)