Chicken · Dinner Favorites · Pasta

Skillet Chicken Lasagna

Today is July 31.

Which means tomorrow is August 1.

Which means……… dun dun dun……… starts in 15 days.



Skillet Chicken Lasagna – adapted from The Pioneer Woman

12 oz short pasta, cooked and drained
2 tbs. olive oil
2 whole boneless, skinless chicken breasts, sliced
1 tbs. Mrs. Dash Tomato Basil Garlic Seasoning
1 whole medium onion, diced
2 cloves garlic, minced
1 cup red wine
1 jar marinara sauce, 24 ounce size
1 tsp red pepper flakes
3/4 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
12 whole basil leaves, torn

Heat the oil in a large skillet over medium-high heat. Season chicken with herbs. Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.

Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the wine, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the wine reduce.

Add marinara sauce and red pepper flakes, then simmer for 10 minutes.

Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, and serve with a sprinkling of Parmesan and a little basil on top.


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