Chicken lasagna in a frying pan

Votes: 4

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 457, total fat 18 G., saturated fats 8 G., proteins 33 G., carbohydrates 39 G., fiber 3 G., cholesterol 91 mg, sodium 617 mg, sugar 5 G.

This lazy lasagna recipe is a lifesaver when you need a quick, delicious, filling meal the whole family will love. It contains almost all the ingredients of a traditional lasagna—pasta, tomato sauce, ricotta, mozzarella, Parmesan, basil, and chicken breast (instead of meat)—but you don't have to meticulously arrange everything into beautiful layers. Simply toss the seared chicken breast with the cooked pasta and other ingredients in a frying pan, heat through, and serve!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of bow-shaped pasta (farfalle)
2 tbsp. l. olive oil
2 skinless, boneless chicken breasts, cut into strips or cubes
1 tbsp Italian seasoning or herbes de Provence
1 medium onion, diced
2 cloves garlic, crushed
1 cup lightly salted chicken broth
1 can marinara sauce (400-450 gr.)
1 teaspoon red pepper flakes
1 cup grated mozzarella + more as needed
0.5 cup whole milk ricotta + more as needed
1/4 cup grated Parmesan cheese, plus more as needed and for serving
12 fresh basil leaves, thinly sliced or chopped, plus more as needed and for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Cook the pasta according to package directions, drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning and salt. Add the chicken to the skillet and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a plate and set aside.

Add the onion and garlic to the same pan and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the pan with a spatula. Cook for another 2-3 minutes to allow the broth to evaporate.
Add marinara sauce and red pepper flakes, bring to a boil and simmer for 10 minutes.
Turn off the heat and add the pasta, mozzarella, ricotta, Parmesan, and basil. Top with the cooked chicken. Stir, then add more mozzarella, ricotta, Parmesan, or basil until the sauce reaches your desired consistency. Serve sprinkled with Parmesan and basil.

Categories:

recipe / Calorie content of prepared meals / Pan / Main courses / Casseroles / Pasta / Bird / / Italian cuisine / Ree Drummond

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