Chicken Alfredo Skillet Lasagna
Chicken Alfredo Skillet Lasagna combines chicken with a family-favorite Alfredo sauce for a one-skillet twist on lasagna noodles.
Ingredients
Ingredients
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
Directions
Cooking Directions
1
Heat 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.
2
Stir 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.
3
Sprinkle shredded cheese over skillet and cover. Remove from heat and allow to stand for 5 minutes or until cheese is melted.
