Directions
- 1Fry the chicken in a large non-stick pan with fajita seasoning, salt, and pepper for 2-3 minutes until just starting to brown.
- 2Add the onion and peppers and cook for 3-4 minutes until soft.
- 3Stir through garlic purée and tomato purée and cook for 30 seconds.
- 4Pour in the hot stock and cream, stirring until smooth and bubbling.
- 5Cut the lasagne sheets into quarters and stir them through the sauce.
- 6Simmer gently for 3-4 minutes until the pasta is cooked and coated.
- 7Top with the cheese and pop a lid on for 2-3 minutes until melted.
- 8Garnish with fresh coriander or parsley and serve.
Ingredients
- 500 g chicken breast, diced
- 1 tbsp fajita seasoning
- to taste Salt
- to taste pepper
- 1 onion, finely diced
- 2 peppers, any color, finely diced
- 4 tsp garlic purée
- 1 tbsp tomato purée
- 400 ml chicken stock (hot)
- 120 ml single cream
- 300 g fresh lasagne sheets, cut into quarters
- 80 g grated extra mature cheddar
- 40 g grated mozzarella
- fresh coriander or parsley to garnish (optional)
Equipment
large non-stick panlid
Tips
- Keep frozen chopped onions and peppers in the freezer for quicker preparation.
- This recipe is part of a series focused on proper meals made in one pot in 15 minutes.
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