Ingredients
- 1 tbsp olive oil
- 2-3 chicken breasts cut into bite size pieces
- 12 ounces frozen broccoli or fresh florets
- 2 cloves garlic minced
- 1 yellow onion diced
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper more to taste
- 1 tbsp Italian seasoning
- 2 cups chicken stock
- 1 cup heavy cream
- 6-8 lasagna noodles broken up into pieces
- 1 cup mozzarella cheese shredded
Method
- Preheat oven to 350°
- In an oven safe pan add the olive oil over medium heat and sauté the diced onion for a couple of minutes. Add in the diced chicken, Salt and pepper to taste. Once the chicken is almost cooked add in the broccoli and garlic, more salt and pepper to taste and Italian seasoning.
- Break the lasagna noodles into small pieces and add to the pan. Pour in chicken stock and heavy cream. Push the noodles into the liquid.
- Bring the pan to a boil, then lower to a simmer and continue cooking 10-12 minutes, stirring occasionally, until the noodles are tender.
- When the lasagna noodles are cooked, sprinkle over mozzarella cheese on top and bake 5 minutes until cheese is melted and bubbly.