Creamy Chicken Fajita Lasagne

15 mins
Serves 4
facebook.com

Directions

  1. 1Fry the chicken in a large non-stick pan with fajita seasoning, salt, and pepper for 2-3 minutes until just starting to brown.
  2. 2Fry the chicken in a large non-stick pan with fajita seasoning, salt, and pepper for 2-3 minutes until just starting to brown.
  3. 3Fry the chicken in a large non-stick pan with fajita seasoning, salt, and pepper for 2-3 minutes until just starting to brown.
  4. 4Add the onion and peppers and cook for 3-4 minutes until soft.
  5. 5Add the onion and peppers and cook for 3-4 minutes until soft.
  6. 6Add the onion and peppers and cook for 3-4 minutes until soft.
  7. 7Stir through garlic purée and tomato purée and cook for 30 seconds.
  8. 8Stir through garlic purée and tomato purée and cook for 30 seconds.
  9. 9Stir through garlic purée and tomato purée and cook for 30 seconds.
  10. 10Pour in the hot stock and cream, stirring until smooth and bubbling.
  11. 11Pour in the hot stock and cream, stirring until smooth and bubbling.
  12. 12Pour in the hot stock and cream, stirring until smooth and bubbling.
  13. 13Cut the lasagne sheets into quarters and stir them through the sauce.
  14. 14Cut the lasagne sheets into quarters and stir them through the sauce.
  15. 15Cut the lasagne sheets into quarters and stir them through the sauce.
  16. 16Simmer gently for 3-4 minutes until the pasta is cooked and coated.
  17. 17Simmer gently for 3-4 minutes until the pasta is cooked and coated.
  18. 18Simmer gently for 3-4 minutes until the pasta is cooked and coated.
  19. 19Top with the cheese and pop a lid on for 2-3 minutes until melted.
  20. 20Top with the cheese and pop a lid on for 2-3 minutes until melted.
  21. 21Top with the cheese and pop a lid on for 2-3 minutes until melted.
  22. 22Garnish with fresh coriander or parsley and serve.
  23. 23Garnish with fresh coriander or parsley and serve.
  24. 24Garnish with fresh coriander or parsley and serve.

Ingredients

  • 500 g chicken breast, diced
  • 500 g chicken breast, diced
  • 500 g chicken breast, diced
  • 1 tbsp fajita seasoning
  • 1 tbsp fajita seasoning
  • 1 tbsp fajita seasoning
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 2 peppers, any color, finely diced
  • 2 peppers, any color, finely diced
  • 2 peppers, any color, finely diced
  • 4 tsp garlic purée
  • 4 tsp garlic purée
  • 4 tsp garlic purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 400 ml chicken stock (hot)
  • 400 ml chicken stock (hot)
  • 400 ml chicken stock (hot)
  • 120 ml single cream
  • 120 ml single cream
  • 120 ml single cream
  • 300 g fresh lasagne sheets, cut into quarters
  • 300 g fresh lasagne sheets, cut into quarters
  • 300 g fresh lasagne sheets, cut into quarters
  • 80 g grated extra mature cheddar
  • 80 g grated extra mature cheddar
  • 80 g grated extra mature cheddar
  • 40 g grated mozzarella
  • 40 g grated mozzarella
  • 40 g grated mozzarella
  • fresh coriander or parsley to garnish (optional)
  • fresh coriander or parsley to garnish (optional)
  • 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.