Chicken · Favorite Recipes · Italian

Deconstructed Skillet Lasagna

I want to take just a quick second and wish you all a Happy New Years Eve!! In my family growing up we always had crab legs for New Years Eve dinner and then sometimes stuff mushrooms or artichokes, or pork, or steak… But we always had crab! What are your New Years Eve traditions??

Here is a new recipe that you can try nor or after the Holidays are over to change things up a bit!!

My husband loves lasagna!! I don’t mind it either. However, I was ready for a different variation. I found a crock pot lasagna (haven’t tried it yet) but sometimes you just need a different presentation in order to re-love something again.

I was watching The Food Network one day and was able to catch a re-run of The Pioneer Woman and she cooked Skillet Chicken Lasagna and made it look sooooooo easy! So what did I do? I immediately get on the computer and looked up her recipe to see what ingredients we needed. I was super excited and pumped to try it!

The Pioneer Woman loves garlic and onion and we don’t. Even cutting back on the garlic and onion it was still too spicy for us. So, the second time around we cut back on a few more of the spices and on the third time around, we feel like we need to omit the red pepper flakes. Here is our version of a less spicy Skillet Chicken Lasagna (Deconstructed).

12 oz Bow Tie Pasta
(or any kind…poor in more than you think)
2 tbsp Olive Oil
2 Boneless Skinless Chicken Breast
1 tbsp Italian Seasoning
Onion Powder, several dashes
1/2 tbsp pre-minced Garlic
1 cup Chicken Broth
1-2 jars Marinara Sauce (14-16oz)
1/4 tsp Red Pepper Flakes (opt)
1 cup grated Mozzarella*
1/2 cup Ricotta Cheese*
1/4 cup Parmesan Cheese*
Basil, to taste
*start with the listed measurement and add more as desired
Cook pasta according to the packaging; drain and set aside.
Heat oil in a large skillet over medium-high heat.
Cut chicken into bite size pieces and season with italian seasoning and salt then add chicken to skillet and cook until golden brown; 2-3 minutes per side. Remove chicken to plate and set aside.
Add onions and garlic to the same skillet and add a little more oil. Cook/stir for 3 min. Add broth and scrape the bottom to loosen the bits. Cook another 2-3 min to let both reduce.
Add marinara and red pepper flakes and bring to a simmer for 10 min.
Turn off heat and add drained pasta, mozzarella, ricotta, parmesan and basil. Add cooked chicken on top. Toss to combine. Add more parmesan, ricotta, mozzarella to desired texture.

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