Skillet Chicken Lasagna
Skillet Chicken Lasagna requires around 45 minutes from start to finish. This recipe makes 8 servings with 313 calories, 19g of protein, and 9g of fat each. For $1.31 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Many people made this recipe, and 14009 would say it hit the spot. Head to the store and pick up marinara sauce, mozzarella cheese, onion, and a few other things to make it today. It is brought to you by Foodnetwork. It works well as a main course. It is a rather inexpensive recipe for fans of Mediterranean food. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is spectacular. Skillet Chicken Lasagna, Skillet Buffalo Chicken Lasagna, and Skillet White Chicken Lasagna are very similar to this recipe.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 10 minutes
Ingredients:
12 ounces bow tie pasta
12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving
2 cloves garlic, minced
1 tablespoon Italian seasoning or herbes de Provence
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 cup grated mozzarella cheese, plus more if needed
2 tablespoons olive oil
1 medium onion, diced
1/4 cup grated Parmesan, plus more if needed and for serving
1 teaspoon red pepper flakes
Salt
1/2 cup whole milk ricotta cheese, plus more if needed
2 boneless, skinless chicken breasts, sliced or diced
Equipment:
frying pan
Cooking instruction summary:
Watch how to make this recipe. Cook the pasta according to the package instructions; drain and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.
Step by step:
1. Watch how to make this recipe.
2. Cook the pasta according to the package instructions; drain and set aside.
3. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt.
4. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side.
5. Remove the chicken to a plate and set aside.
6. Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes.
7. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce.
8. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
9. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil.
10. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it.
11. Serve with a sprinkling of Parmesan and a little basil on top.
Nutrition Information:
covered percent of daily need
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