Stove Top Chicken Lasagna Stew

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breasts or 1 lb turkey breast tenderloin, all visible fat removed
• 1 teaspoon vegetable oil
• 8 ounces fresh mushrooms, sliced
• 2 cups shredded carrots
• 1/2 cup sliced onion
• 1 -2 garlic cloves, minced or 1/2-1 teaspoon instant minced garlic
• 3 cups water
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained, pureed
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 teaspoon salt-free italian herb seasoning, crumbled
• 1 teaspoon dried basil, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper
• 4 dried lasagna noodles or 6 dried no-boil lasagna noodles, broken into 1 inch pieces
• 3/4 cup fat-free ricotta cheese or 3/4 cup low-fat ricotta cheese
• 6 tablespoons shredded part-skim mozzarella cheese
• 4 teaspoons parmesan cheese, shredded or grated

Recipe

• 1 cut the chicken into 3/4-inch cubes.
• 2 heat a nonstick dutch oven over medium-high heat.
• 3 pout the oil into the pot and swirl to coat the bottom.
• 4 cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
• 5 stir in the mushrooms, carrots, onion, and garlic.
• 6 cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
• 7 stir in the water, tomatoes, tomato sauce, italian seasoning, basil, salt, red pepper flakes, and black pepper.
• 8 increase the heat to high; bring the mixture to a boil, stirring occasionally.
• 9 reduce the heat to medium-low; cook, covered, for 5 minutes.
• 10 increase the heat to medium-high and return to a boil, uncovered.
• 11 stir in the pasta.
• 12 cook for about 20 minutes, or until the noodles are tender, stirring occasionally.
• 13 to serve, spoon the stew into shallow bowls.
• 14 top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon parmesan.