Posted: Apr 22, 2012 3:48 PM
- 1 pound of boneless, skinless chicken breast, grilled and cut into bite-size pieces
- 1 cup of sliced fresh mushrooms (optional)
- 1/2 cup of chopped onion
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- Alfredo sauce, 3 cups homemade or a 14 ounce jar of commercially made sauce
- 1 cup of ricotta cheese
- 1/2 cup of shredded Parmesan cheese, divided use
- 1/2 cup of shredded mozzarella
- 1 tablespoon of fresh chopped basil leaves
- 1/2 teaspoon Italian seasoning
- 2 cups fresh baby spinach greens (optional)
- 9 lasagna noodles, broken into bite-size pieces
- Cook the lasagna noodles in boiling, salted water until very tender. Drain.
- In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
- Gradually stir in alfredo sauce and pasta.
- Add the chicken, ricotta, Parmesan, mozzarella, spinach (if using) and herbs. Stir gently.
- Bring to a simmer and heat through.
Our editor says: "Pasta skillets are my go-to weeknight dinner! Can't wait to try this one with shrimp to sneak the kids some extra Omega-3s!" - Kristin Bustamante, managing editor
Tips and Variations
This is an extremely versatile recipe that works well with many different ingredients.
- Grilling adds a lot of flavor to the chicken but you can use any type of cooked, boneless chicken in this recipe.
- You can substitute shrimp, crab, lobster or scallops for the chicken in this recipe.
- Add broccoli in place of the spinach.
- Use rigatoni, wide egg noodles or corkscrew pasta instead of the lasagna noodles.
- Saute chopped bell peppers with the onions and mushrooms.
- For a prettier presentation you can cook the lasagna noodles and then cut them in even pieces.
- Freeze leftovers in silicone cupcake molds. Once frozen, you can remove the molds and put the individual portions in a freezer container. When you need a quick meal, take out as many portions as you need and heat in the microwave.