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Skillet Chicken Lasagna

by on July 28, 2013 in Main Courses, Pasta July 28, 2013 Main CoursesPasta
See post on Ree | The Pioneer Woman’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Delicious one-dish meal for those nights you just need to get grub on the table fast. Kids love it!

Ingredients

  • 12 ounces, weight Bowtie Pasta, Cooked According To Package Instructions And Drained
  • 2 Tablespoons Olive Oil
  • 2 whole Boneless, Skinless Chicken Breasts, Sliced Or Diced
  • 1 Tablespoon Italian Seasoning Or Herbes De Provence
  • Salt To Taste
  • 1 whole Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 cup Low Sodium Chicken Broth
  • 1 jar Good Quality Marinara Sauce, 14-16 Ounce Size
  • 1 teaspoon Red Pepper Flakes
  • ½ cups Whole Milk Ricotta Cheese
  • 1 cup Grated Mozzarella Cheese
  • ¼ cups Grated Parmesan
  • 12 whole Basil Leaves, Chiffonade Or Chopped
  • Extra Cheeses And Basil, For Serving

Preparation

Heat the oil in a large skillet over medium-high heat. Season chicken with salt and herbs. Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.

Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the broth reduce.

Add marinara sauce and red pepper flakes, then simmer for 10 minutes.

Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it.

Serve with a sprinkling of Parmesan and a little basil on top.

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2 Reviews

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Guy on 8.15.2013

Instant hit over here. Fast and easy!!!

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Shawna C on 7.31.2013

This was a hit in my house! My husband loves lasagna, but is trying to eat a bit lighter so the chicken was a welcome switch. I love lasagna but a) I don’t like all the work of boiling noodles and layering and b) I can’t buy pre-made ones because they all have egg and my son is allergic to egg.

I didn’t have ricotta, but I used a scoop of low-fat sour cream and a scoop of low-fat cottage cheese and no one was the wiser. The dairy took the heat out of the spicy marinara I used, which made it more palatable for our 5-year-old.

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