Stove Top Chicken Lasagna Stew

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The taste of lasagna without all the work.

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Steps

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Cut the chicken into 3 / 4-inch cubes.

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Heat a nonstick dutch oven over medium-high heat.

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Pout the oil into the pot and swirl to coat the bottom.

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Cook the chicken for 3-4 minutes , or until browned and almost cooked through , stirring occasionally.

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Stir in the mushrooms , carrots , onion , and garlic.

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Cook for 4-5 minutes , or until the vegetables are tender , stirring occasionally.

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Stir in the water , tomatoes , tomato sauce , italian seasoning , basil , salt , red pepper flakes , and black pepper.

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Increase the heat to high.

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Bring the mixture to a boil , stirring occasionally.

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Reduce the heat to medium-low.

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Cook , covered , for 5 minutes.

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Increase the heat to medium-high and return to a boil , uncovered.

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Stir in the pasta.

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Cook for about 20 minutes , or until the noodles are tender , stirring occasionally.

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To serve , spoon the stew into shallow bowls.

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Top each portion with 3 tablespoons ricotta , 2 tablespoons mozzarella , and 1 teaspoon parmesan.

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Ingredients

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boneless skinless chicken breasts, vegetable oil, fresh mushrooms, carrots, onion, garlic cloves, water, no-salt-added whole tomatoes, no-salt-added tomato sauce, salt-free italian herb seasoning, dried basil, salt, crushed red pepper flakes, black pepper, lasagna noodles, fat-free ricotta cheese, part-skim mozzarella cheese, parmesan cheese