Chicken Alfredo Skillet Lasagna combines chicken with a family-favorite Alfredo sauce for a one-skillet twist on lasagna noodles.
Prep: 5 mins
Cook: 30 mins
Yields: 6 Servings
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 jar (15 ounces) light Alfredo sauce
1 can (14.5 ounces) low sodium chicken broth
8 ounces Mueller’s® Lasagna Strips, broken in half lengthwise
1 cup shredded Italian blend cheese
1Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 5 minutes or until lightly browned. Stir in mushrooms, garlic powder, and salt and pepper. Cook, stirring frequently, for 2 minutes.
2Stir Alfredo sauce and chicken broth into chicken and heat until boiling. Reduce heat to maintain a simmer. Add uncooked lasagna pieces. Cover and cook for 15 minutes or until pasta is tender, stirring frequently.
3Sprinkle shredded cheese over skillet and cover. Remove from heat and allow to stand for 5 minutes or until cheese is melted.
Cook’s Tip: Add 1 cup frozen peas along with the mushrooms. Sprinkle with 1 tablespoon fresh minced Italian (flat-leaf) parsley just before serving.