chicken balsamic lasagna

(Featuring Al Dente Pasta and Monique’s Marvelous Marinara Sauce)
Serves 6-10
This is a recipe adapted from Showcase magazine. It originally called for lasagna sheets, but I found it easier to make with fettuccine and just as delicious. I once quadrupled the recipe for a fundraising dinner for 85 people and every person asked for the recipe. Great for a crowd! Can make it ahead and everything.

Ingredients:
12 oz. Al Dente Fettuccine (your favorite flavor but I use Basil Fettuccine)
3 tablespoons olive oil
1 small yellow onion, cut into small dice
1 pounds chicken thighs (or breast) meat, cut into small cubes
1/3 cup balsamic vinegar
15 oz. ricotta cheese
cup grated Parmesan Cheese
2 eggs
1 tsp. kosher salt
12 oz mozzarella cheese, grated
1 jar Moniques Marvelous Marinara Sauce

Method

1. In a large pot of boiling salted water, cook the pasta for 3 minutes (slightly undercooked). Drain and set aside. In a large skillet, gently sauté onion in 2 tbsp. oil until translucent, 2 minutes.. Add chicken, stirring until cooked. Add balsamic vinegar.and ½ tsp salt cooking for 5 more minutes. Season with salt and pepper.

2. In a bowl, combine the ricotta, ¼ cup Parmesan, eggs, pepper and ½ tsp. salt. Mix well.

3. Layer the ingredients in an 9×13 pan in the following order: 1 tablespoon oil and 1/2 of pasta,1/2 ricotta,1/2 marinara, chicken/onion mixture, 1/2 mozzarella, 1/2 of pasta, 1/2 ricotta mixture, 1/2 marinara, ½ mozzarella, ¼ cup parmesan

4. Bake in a 375 degree oven until golden brown.