The kitchen drama still continues for me, but luckily my baby brother, Chef Michael, came to my blogging rescue with a new recipe he and wife Mel created: Chicken, Sun Dried Tomato and Vegetable Lasagna.
The restaurant he was working at closed recently. But as part of his "severance" he ended up with a lot of the food that was still at the restaurant. This recipe is a result of that bounty. The most intriguing part of the recipe is the sauce. Instead of traditional marinara sauce or even an Alfredo, they combine sundried tomatoes with feta cheese, wine and garlic.
Anyone that knows Michael will take one look at the ingredients and know it is his. Half a cup of garlic and a bottle of wine. Sounds like his Sopa de Pollo Borracho.
He warned me it is a "M&M size lasagna" which is not a reference to the little chocolate candies. Like his Peppermint Bark Cheesecake, this recipe makes a huge amount. If you don't have a large lasagna pan (a regular 2 inch high pan isn't going to cut it), you may want to make two pans, or split the recipe in half. You could serve the other half bottle of wine with dinner. Or drink it by yourself while the lasagna is baking. Who am I to judge?
]Until next time, happy eating.
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