Stove Top Chicken Lasagna Stew Recipe

Name: Stove Top Chicken Lasagna Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup sliced onion; 1 -2 garlic cloves, minced or 12-1 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; ¼ teaspoon salt; ¼ teaspoon crushed red pepper flakes; ⅛ teaspoon black pepper; 4 dried lasagna noodles or 6 dried no-boil lasagna noodles, broken into 1 inch pieces; ¾ cup fat-free ricotta cheese or ¾ cup low-fat ricotta cheese; 6 tablespoons shredded part-skim mozzarella cheese; 4 teaspoons parmesan cheese, shredded or grated

Servings: persons

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
½ cup sliced onion
1 -2 garlic cloves, minced or 12-1 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
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
4 dried lasagna noodles or 6 dried no-boil lasagna noodles, broken into 1 inch pieces
¾ cup fat-free ricotta cheese or ¾ cup low-fat ricotta cheese
6 tablespoons shredded part-skim mozzarella cheese
4 teaspoons parmesan cheese, shredded or grated

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.

852

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Stove Top Chicken Lasagna Stew falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stove Top Chicken Lasagna Stew

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