Saturday, February 03, 2007

Chicken Lasagna with Dreamfields Pasta

One product I've consistently raved about is Dreamfields pasta, the low carb pasta that lets me enjoy pasta dishes and not gain weight. Dreamfields is great for lower glycemic eating because it's lower in digestible carbs. I cheered for joy when Dreamfields started making lasagna noodles. If you've been disappointed in other types of whole grain or low carb pasta, I promise you, Dreamfields tastes exactly like regular pastas. I've had many people tell me how happy they were with it. (And no, Dreamfields has never sent me free pasta or paid me to mention it on the blog!)


This lasagna dish is something my Aunt Ruth Ann brought to a family reunion about six years ago, and it's been popular ever since in my family. If you're a South Beach dieter, I'd consider this to be phase three, or possibly a "once in a while treat" for for phase two, due to the amount of cheese and sour cream. Even for phase three, I'd have a small serving of this with a big salad and a vegetable.

The recipe contains cream of chicken soup, which isn't something I use a lot, but it's easy for a recipe where you want a creamy white sauce. If you like, you can substitute gravy for the soup, like I did when I made Turkey Lasagna with Sage and Three Cheeses. I like to make lasagna without precooking the noodles, which means you need to add a little more liquid to the sauce and cook it longer. The actual cooking time is going to depend on how tightly the foil covers the dish, but plan on a minimum of 1 1/2 hours in the oven.

Chicken Lasagna
(Makes 8-10 servings. Recipe from Kalyn's Aunt Ruth Ann, with adaptations by Kalyn)

6 boneless, skinless chicken breasts, trimmed well then cooked in chicken stock or water
1 box Dreamfields lasagna
2 cans cream of chicken soup (check the label; "healthier" versions often have added sugar)
1 1/2 cups homemade chicken stock or chicken broth, simmered to reduce to 1 cup
1 cup finely grated parmesan cheese (plus more for top if desired)
2 cups sour cream (I use light sour cream, for South Beach, do not use fat free which has added sugar )
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. poultry seasoning (I use Penzeys)
4 cups grated cheese, preferably a blend of white and yellow cheeses (I used a reduced fat Mexican Four Cheese Blend)


Trim all visible fat and tendons from chicken breasts and cook at a low simmer in chicken stock or water with chicken soup base added, about 20 minutes. Let cool and cut into 1/2 inch pieces.


Preheat oven to 375 F. While chicken cooks, in large plastic bowl combine cream of chicken soup, chicken stock, parmesan cheese, sour cream, garlic powder, onion powder, and poultry seasoning. Stir in cooked chicken.

Spray 13 X 9 glass casserole dish with nonstick spray. Make a layer of dry lasagna noodles, breaking to fit as needed. Spread half of sauce mixture over the noodles. (It might look like a lot, but some liquid will evaporate. Sprinkle half of cheese over sauce mixture. Add another layer of dry noodles, then another layer of sauce and cheese. Sprinkle a little more parmesan cheese over top if desired.

Spray a large sheet of aluminum foil with nonstick spray, then tightly cover casserole dish with sprayed side down. Bake one hour without removing foil. Remove foil and bake 30-40 minutes more (until noodles feel soft when you stick a fork in.) Top should be slightly browned and lasagna bubbly when it's done. Remove from oven and let cool 10-15 minutes before cutting. Serve hot.

This recipe freezes very well. I would eat this with Mary's Perfect Salad and a simple vegetable like Slow Roasted Asparagus, which could cook at the end of the cooking time.



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South Beach Suggestions:
Even made with Dreamfields Lasagna (which is made to be baked, unlike other types of Dreamfields pasta) this would definitely be phase 3 for the South Beach Diet.
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18 comments:

MyKitchenInHalfCups said...

That will be a challenge to keep my portion small! Looks divine.

FarmgirlCyn said...

Kalyn...can you even BELIEVE how good Dreamfields is??? The stuff is fabulous! I can't find it here anymore, so I am going to have to resort to ordering the stuff online. GGGRRRR! I use it for so many things! Last week we did a fabulous shrimp/pesto/fresh tomato thingy tossed with Dreamfields Penne. Oh my goodness!

Nau-Dee said...

I don't think we can get Dreamfield here but it's something I'll keep my eye out for. This dish looks really yummy too by the way!

Kalyn said...

Tanna, I agree that it's a challenge. But actually this is pretty rich so a small portion seems like enough (sometimes!)

Farmgirlcyn, I am with you 100% I keep telling people to try it and they always say they can't tell any difference with regular pasta.

Naudee, I know you can get it at Amazon.com, but I'm not sure if they ship to Europe!

Cyndi said...

I'm glad you mentioned this freezes well - I need to immediately put half of it away! I tried Dreamfields spaghetti last Thursday night - it was sooo much better than whole wheat and mixed grain spaghetti.

Lis said...

I've always wondered about Dreamfield pasta.. after reading this I'm going to add it to my shopping list this week.

The lasagna looks way to good to even be remotely healthy for you! I look forward to trying this recipe. =)

Sue (coffeepot) said...

I can't go without pasta no matter what diet I am trying.

I will have to look for Dreamfield.

I just made lasagna last night. This one looks fab.

Lydia said...

Well, this lasagna does look luscious! I've had terrible experiences with whole wheat pasta, but I haven't tried Dreamfields. Will look for it...maybe at Whole Foods?

Meeta said...

Yum! Thank your aunt for this! It looks and sounds like a real dream.

sandi @ the whistlestop cafe said...

chicken lasagna~ that looks great! I will have to look for some Dreamfields.

Scott at Real Epicurean said...

I love lasagne - and most people don't realise how good it can be WITHOUT the beef!

My fave is a turkey lasagne - but not made so elegantly as yours, of course. Yours is perfect!

Glenna said...

Looks great! Even with regular pasta (for us non-SBers), if you're careful it wouldn't be too bad. Like you said though, it's all about small lasagna portion, large salad. Sigh. Why can't all the good stuff be low cal and all the yucky stuff be fattening. Maybe it will be in heaven. :-)

Anonymous said...

I've really enjoyed reading your blog over the last few months, and I am curious as to the science behind the South Beach Diet. I've read conflicting reports, such as this one:

http://drfuhrman.com/library/article3.aspx

Can you explain your understanding of South Beach? Do you worry about the issues Dr. Fuhrman brings up?

Thanks!

Kalyn said...

All of you who have not tried Dreamfields, I repeat, it's great! I bet in a blind taste test you couldn't tell the difference. In Utah I find it in my regular grocery store.

Anonymous, my purpose here is not to defend the diet, but to provide a resource for people who are already convinced that it's a safe and healthy way to eat. I only took a brief look at the link you provided, but in the few seconds I looked at it I saw that the opinions there are completely based on misinformation. The South Beach Diet is based on the glycemic index, not on creating a state of ketosis in the body (as Atkins promotes). South Beach is not based mostly on animal proteins, as Dr. Fuhrman claims. In fact, one of the many differences between South Beach and Atkins is that South Beach restricts saturated fat. Also, South Beach doesn't restrict carbs in the same way Atkins does, even in phase one, again misinformation on the part of Dr. Fuhrman. It does recommend choosing carbs that are lower on the glycemic index in every phase of the diet. Finally, Dr. Fuhrman is not correct that you quit eating this way once you've lost weight. In fact, South Beach phase three is a lifetime change in eating habits.

If you're really curious about the diet, I suggest you check the book out of the library and read it. In addition, Wikipedia has excellent articles on the South Beach Diet and the glycemic index both. I link to those repeatedly on my blog.

Pamela said...

Ooooohhhh that looks sooooooo AMAZING!!! I wish we could get those Dreamfields products over here in Switzerland!

Suzanne said...

What fantastic comfort food this would be!

Stephanie Carter said...

I have been making this dish for about a year now and it is now the most requested dish at my house (by both my family and friends)!! Love it!!

Kalyn Denny said...

Stephanie, so glad you are enjoying it so much! (And boy does this recipe ever need new photos.)

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