Roasted Chicken and Red Pepper Alfredo

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This was a bit of comfort food I kind of winged and kind of cheated on (who has time to make Alfredo sauce from scratch?). It was also a great recipe for what I like to call “cooking in spurts” – when I only have a few minutes here and there in the kitchen so I do little tasks throughout the day.

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First I roasted 4 bone-in, skin-on chicken thighs. I set them in a glass baking dish and stuffed fresh sage and thyme under the skin. I dusted the tops with salt and pepper. Then I baked them at 350°F for about 45 minutes, until the skin was crispy and the juices ran clear.

Roasted Chicken and Red Pepper Alfredo 2

Then I turned on the broiler and roasted 2 whole red peppers, turning them every 5 minutes or so, for about 20 minutes, until the skin was blackened. I let that cool for a while.

Roasted Chicken and Red Pepper Alfredo 3

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Then I came back and pulled the skin off and discarded the seeds and stem. Then I went away again.

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Coming back in, I sliced up half a package of white mushrooms and sautéed them in butter and olive oil on medium heat until brown and starting to crisp. I removed them from the heat and went away again. I’m a busy person.

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Then I decided to actually get on with the business of cooking dinner. So I diced up a sweet onion and chucked that in a large frying pan with some butter and olive oil.

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I sautéed that on medium heat until the little onion pieces turned translucent, then I chucked in a few teaspoons minced garlic, as well as some salt and pepper.

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While that was going on, I pulled apart the chicken thighs and shredded the meat with a fork. I saved some of the nice fatty juices that came out of them, to add flavour to the sauce. I also saved the little bits of herb I’d roasted under the skin.

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As well, I diced the roasted peppers.

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And brought a large pot of salted water to boil for the pasta. I used a four-cheese tortellini here, because I like how filling it is.

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While the water was starting to get its boil on, I chucked the chicken (and reserved juices/herbs), peppers, and mushrooms into the pan with the onions and garlic.

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Then I dumped in a jar of pre-made alfredo sauce. I always add a little bit of water to the empty jar and give it a swish to get everything left.

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I stirred that for about 5 minutes at medium heat until everything started to bubble and smell amazing.

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I reduced the heat to low while I cooked the pasta according to the package directions. I drained the pasta and dumped it into the pan with the sauce.

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And then we ATE THE WHOLE THING. That’s a lie. We didn’t. Not all in one sitting, are you crazy? But I had seconds.

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Egg Wonton Lasagna

Egg Wonton Lasagna

I pulled this from the Get Cracking website and it just seemed so weird that I had to try it.  Plus I have a million wonton wrappers in my freezer that I bought in anticipation of making more gyoza (which of course I haven’t done).

Egg Wonton Lasagna

First we’re going to roast a few vegetables.  Put your oven on the broil setting.  Spray a baking sheet with cooking spray and plop on your veggies.  I have here 2 red peppers and 3 Italian zucchini (or at least that’s what the sign at Costco called them).

Egg Wonton Lasagna

Roast them until the peppers are all charred and black.

Egg Wonton Lasagna

Let them cool for a bit, then peel the skins off the red peppers.

Egg Wonton Lasagna

Then we’re going to boil ourselves some eggs.  In a medium saucepan, cover 6 eggs with water and bring it to a boil.

Egg Wonton Lasagna

When it’s boiling, remove the pot from the heat, cover it with a lid, and leave that to stand for 20 minutes.  This is a different way to produce hard-boiled eggs than I’m used to, but I figure that the Egg Farmers of Canada know what they’re talking about.

Egg Wonton Lasagna

Drain the eggs, run cold water over them to cool them off, then peel and slice them.

Egg Wonton Lasagna

I liked how the cold water looked so much I took two more pictures of it.

Egg Wonton Lasagna

Egg Wonton Lasagna

While the eggs are doing their thing, finely chop 1 small onion and add it to another saucepan with a drop of olive oil and 2 cloves minced garlic (or 2 teaspoons minced garlic from a jar).  Sauté until everything is soft and squidgy.

Egg Wonton Lasagna

Chuck in a package of baby spinach and stir that around until it’s all wilted.

Egg Wonton Lasagna

Pour in a jar/can of pasta sauce and bring that puppy to a boil, then remove it from the heat.

Egg Wonton Lasagna

Preheat your oven to 350°F. Get all your ingredients ready to go.

Egg Wonton Lasagna

While you’re at it, chop up those roasted vegetables of your’n.

Egg Wonton Lasagna

Find yourself an 8″ baking dish (or thereabouts) and ladle about a 1/2 cup of the sauce into the dish.  Line the bottom with some of your wonton wrappers, making sure to overlap them a little bit.

Egg Wonton Lasagna

Spread that with some more of the sauce you have left, then some of your eggs.

Egg Wonton Lasagna

Plop on a some of your chopped vegetables, then some grated mozzarella cheese (I’m not going to limit you on your cheese — we all have our preferences/weaknesses).

Egg Wonton Lasagna

Do another layer of wontons, sauce, eggs, vegetables, and cheese.

Egg Wonton Lasagna

When you are out of vegetables and eggs you should still have some sauce, cheese, and wontons left.

Egg Wonton Lasagna

Any remaining wonton wrappers you’ve got, spread them over the top, then the rest of your sauce, and then some more cheese.  Bake in your 350°F oven for 30 minutes, until you can see the sauce at the centre of the dish bubbling up through the top.  Let it stand for a few minutes before you cut it, just so the rowdiness can calm down.  Serves SIX.

Egg Wonton Lasagna