White Chicken Skillet Lasagna with Basil Pesto
Ready in 30 minutes, this skillet lasagna uses cupboard staples and is cooked in one pan, containing the family favourite: chicken breast.
Servings: 6 people
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 500g / 1 lbs chicken breasts cut into bite-sized pieces
- 2 cloves garlic minced
- 190g / 3/4 cup jared or homemade basil pesto
- 500ml / 2 cups This is an affiliate link.chicken stock
- 125g / 1/2 cup single / heavy cream
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese
- 100g / 3¼ cups spinach
- 8-9 lasagna sheets
- 250g / 8 oz fresh mozzarella balls sliced
- 3 tbsp grated Parmesan
- 2-3 basil leaves
Instructions
- In a large pan cook the chicken seasoned with salt in olive oil over medium heat for about 5 minutes, add the minced garlic and cook for 30 seconds.
- Now add the basil pesto, chicken stock, cream, parmesan cheese, stir to combine and allow the cheese to incorporate into the sauce.
- Then add the spinach and lasagna sheets, broken into pieces. Push them down with a spatula, so they are submerged in liquid, cook for 8-9 minutes uncovered over medium heat, stir it gently once in a while, so lasagna sheets don’t get stuck together.
- When the pasta is al dente, top with the sliced fresh mozzarella and 3 tbsp of grated Parmesan and put under broiler (grill) for 2 minutes until the cheese is melted. Take out of the oven and let it sit for about 10 minutes. (More liquid will get absorbed by the pasta at this point.) Top with sliced basil leaves and serve immediately.
Nutrition
Calories: 633kcal | Carbohydrates: 36g | Protein: 39g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 966mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2813IU | Vitamin C: 6mg | Calcium: 429mg | Iron: 2mg