Skillet White Chicken Lasagna

Servings: 8 | Amount per Serving: 1/4 lasagna

• Calories: 407 | Carbohydrates: 56.4g
• Fiber: 3.6g | Protein: 19.8g
• Sodium: 534mg | Cholesterol: 31mg
• Total Fat: 11.8g | Saturated Fat: 6.9g

Ingredients

• 1) 2 tablespoon butter unsalted
• 2) 1 onion chopped
• 3) 4 cloves garlic minced
• 4) 140gr mushrooms cleaned and chopped
• 5) Salt and pepper to taste
• 6) 2 teaspoons Italian Seasoning
• 7) 0.5 teaspoon red pepper flakes
• 8) 3 tbsp all-purpose flour
• 9) 2 cups chicken broth low sodium
• 10) 2 cups milk
• 11) 1 cup mafalda pasta
• 12) 1 cup ricotta cheese
• 13) 1 cup Parmesan cheese
• 14) 0.5 cup fresh spinach
• 15) 2 chicken breasts cooked and shredded
• 16) 1.25 cups mozzarella cheese shredded
• 17) 1 tablespoon fresh parsley chopped

Steps

• 1) In a large skillet melt the butter over medium heat.
  Add the onion and garlic and cook for a couple minutes until the onion softens.
• 2) Stir in the mushrooms and season with salt, pepper, Italian seasoning and red pepper flakes.
  Cook for about 5 minutes until the mushroom cook down a bit and start to brown.
• 3) Sprinkle the flour over the mushrooms and stir. Stir in the chicken broth and milk.
  Add the mafalda pasta, stir and cook for about 8 to 10 minutes or until the pasta is cooked through.
  There should be enough liquid but if you find that the pasta is not cooked enough and all the liquid is gone, add a bit more chicken broth.
• 4) Stir in the ricotta and Parmesan cheese, then add the spinach and stir.
  Cook for another minute until the spinach cooks down.
• 5) Stir in the chicken and sprinkle with mozzarella cheese.
  Place the skillet under the broiler for a couple minutes to melt the cheese.
• 6) Garnish with chopped parsley and serve.