Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 2 1/2 cups low sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups heavy cream
  • 1 teaspoon Italian seasoning
  • 10 lasagna noodles, broken ((250g))
  • 1 cup shredded mozzarella cheese

Instruction

  • Add oil to a large skillet and heat over medium heat.
  • Add chicken breasts and cook for 3-5 minutes until browned on one side (they should release easily from the pan when ready).
  • Flip chicken and add chicken broth, salt and pepper. Bring to a low simmer over medium-low heat, cover and cook for 10-15 minutes until chicken reaches an internal temperature of 165 degrees F.
  • Remove chicken to a cutting board and let rest 5 minutes before shredding.
  • To the chicken broth in the pan, add the cream and Italian seasoning. Stir.
  • Add in broken lasagna noodles and stir well. Bring back up to a low simmer.
  • Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
  • When noodles are cooked, stir chicken back in and top with shredded cheese. Cover and let melt before serving.