chicken alfredo lasagna
Serves 1
Directions
- 1Season the chicken breast with salt and pepper on each side.
- 2Heat the olive oil in a skillet over medium-high heat and brown the chicken a couple of minutes per side, until fully cooked through.
- 3Remove the chicken from the pan, let it cool, then shred or dice it into small pieces.
- 4Add the onion back to the pan with the 1/4 cup of broth and sauté a couple of minutes until translucent.
- 5Add the salt, black pepper, and garlic seasoning.
- 6Add the diced chicken back and also add broccoli back into the pan.
- 7Stir in the Alfredo sauce and the 2 cups of chicken broth, combine, and season to taste.
- 8Split the lasagna plates into two pieces each and add them lengthwise into the sauce, pressing down gently, cover, and cook about 10 minutes.
- 9Remove the lid, sprinkle the mozzarella and Parmesan over the top, cover, and cook 3 to 4 more minutes.
- 10Remove the lid again, grate a little extra Parmesan over the top, and cover for 30 more seconds.
- 11Remove from heat and serve.
Ingredients
- 1 large white onion, diced
- 1 1/2 lb chicken breast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic seasoning
- 2 cup broccoli, thawed from frozen, small pieces
- 1 jar alfredo sauce
- 1/4 cup chicken broth
- 2 cup chicken broth
- 6 whole lasagna noodles
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Equipment
skillet
