Leftovers: Skillet Chicken Lasagna

October 10, 2015 at 4:49 PM | Posted in chicken, pasta | Leave a comment
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Today’s Menu: Leftovers: Skillet Chicken Lasagna

 

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Another beautiful Fall day out! Only a high in the low 60’s but plenty of sunshine. Glad Dad is back home, he’s had a few problems but nothing major. Did a couple of loads of laundry for Mom and then I hit the easy chair with remote in hand for an afternoon of College Football! For dinner tonight it’s Leftovers. I heated up last night’s Skillet Chicken Lasagna.

 

 

 

Last night I prepared a new recipe, courtesy of Ree Drummond, Skillet Chicken Lasagna. And it turned out to be one incredibly delicious dish! Well last night’s dinner turns into tonight’s Leftover Meal. Chicken and Bow Tie Pasta are great together anytime, but made even better with Marinara Sauce, Onions, Garlic, Seasoning, Ricotta, Mozzarella, and Parmesan Cheese. All this turns into one Comfort Food Special! So there was no way I was going to let these Leftovers go to waste. I took the leftovers and emptied them into a small sauce pan and heated them up on low until heated throughout. The outcome; the Leftovers are just as good the original meal from last night! If you’re looking for a new favorite meal for the family, look no further. I’ve left last night’s post below that contains the prep of the meal and the original recipe and link.

 
I saw this recipe on the latest episode of Pioneer Woman and couldn’t wait to give it a try! Pasta, Chicken, and Skillet Chicken Lasagna and Baked French Bread 001Cheese, what’s not to like? To make the dish I’ll need the following; 12 ounces Bow Tie Pasta, 2 tablespoons Extra Virgin Olive Oil, 2 boneless and skinless Simple Truth Chicken Breasts (sliced or diced), 1 tablespoon McCormick Grinder Italian Seasoning, McCormick Grinder Sea Salt, 1 medium Red Onion (diced), 2 Cloves Garlic (minced), 1 cup Swanson Low-Sodium Chicken Broth, 1 jar marinara Sauce (14 to 16 ounces), 1/2 teaspoon Red Pepper Flakes, 1 cup Sargento Reduced Fat Shredded Mozzarella Cheese (plus more if needed), 1/2 cup Low Fat Ricotta Cheese (plus more if needed), fresh chopped Basil or Cilantro, and 1/4 cup Kraft Reduced Fat Grated Parmesan (plus more if needed and for serving). I used some reduced fat ingredients to cut the fat, carb and calorie count. The original recipe along with the web link is at the bottom of the post.

 

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To prepare the dish I started by cooking the pasta according to the package instructions; drained and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some sea salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

 
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Shaved Parmesan Cheese and fresh chopped Basil on top.

 

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And what a dish! Everything just comes together to make one Italian Comfort Food Dish. The Mozzarella, Ricotta, and Parmesan Cheese gives the dish such a creaminess and rich flavor. We have another “Keeper Recipe”, courtesy of Ree Drummond (Pioneer Woman).

 

 

 

 

Skillet Chicken Lasagna
Recipe courtesy of Ree Drummond

Ingredients

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving

 

Directions

12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Recipe courtesy of Ree Drummond

http://www.foodnetwork.com/recipes/ree-drummond/skillet-chicken-lasagna.html

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