Serves 4
Directions
- 1Fry the chicken and bacon until golden.
- 2Add the onion, chopped broccoli and leek. Pan fry until soft. Season with salt and pepper.
- 3Add the herbs, stock and single cream. Bring to a boil and simmer over a low heat for 5 mins.
- 4Tear up the pasta sheets and stir in. Simmer again until the pasta is al dente.
- 5Top with mozzarella and grill until golden.
Ingredients
- 500 g chicken breast, diced
- 60 g bacon lardons
- 100 g broccoli
- 1 onion
- 1 leek
- 1 tbsp Italian herbs
- 400 ml chicken stock
- 300 ml single cream (low fat elmlea)
- 230 g lasagne sheets
- 40 g grated mozzarella
- salt
- pepper
Equipment
pangrill
Tips
- You may need to add in more stock to loosen the pasta.
- This will keep in the fridge for up to 3 days.
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