Recipe: Stove Top Chicken Lasagna Stew
Description: Make and share this Stove Top Chicken Lasagna Stew recipe from Food.com.
Ingredients: [{"text": "1 lb boneless skinless chicken breasts or 1 lb turkey breast tenderloin, all visible fat removed"}, {"text": "1 teaspoon vegetable oil"}, {"text": "8 ounces fresh mushrooms, sliced"}, {"text": "2 cups shredded carrots"}, {"text": "1/2 cup sliced onion"}, {"text": "1 -2 garlic cloves, minced or 1/2-1 teaspoon instant minced garlic"}, {"text": "3 cups water"}, {"text": "1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained, pureed"}, {"text": "1 (8 ounce) can no-salt-added tomato sauce"}, {"text": "1 teaspoon salt-free Italian herb seasoning, crumbled"}, {"text": "1 teaspoon dried basil, crumbled"}, {"text": "1/4 teaspoon salt"}, {"text": "1/4 teaspoon crushed red pepper flakes"}, {"text": "1/8 teaspoon black pepper"}, {"text": "4 dried lasagna noodles or 6 dried no-boil lasagna noodles, broken into 1 inch pieces"}, {"text": "3/4 cup fat-free ricotta cheese or 3/4 cup low-fat ricotta cheese"}, {"text": "6 tablespoons shredded part-skim mozzarella cheese"}, {"text": "4 teaspoons parmesan cheese, shredded or grated"}]
Instructions: Cut the chicken into 3/4-inch cubes.
Heat a nonstick Dutch oven over medium-high heat.
Pout the oil into the pot and swirl to coat the bottom.
Cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
Stir in the mushrooms, carrots, onion, and garlic.
Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes, and black pepper.
Increase the heat to high; bring the mixture to a boil, stirring occasionally.
Reduce the heat to medium-low; cook, covered, for 5 minutes.
Increase the heat to medium-high and return to a boil, uncovered.
Stir in the pasta.
Cook for about 20 minutes, or until the noodles are tender, stirring occasionally.
To serve, spoon the stew into shallow bowls.
Top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon Parmesan.
