CHICKEN AND ARTICHOKE SKILLET LASAGNE

CHICKEN AND ARTICHOKE SKILLET LASAGNE image

Yield 8 servings

Number Of Ingredients 12

1 Tbsp veg oil
3 boneless, skinless chicken thighs, each 125 - 155gr
1 red onion, diced
2 red bell peppers, seeded and diced
2 tsp kosher salt
freshly ground black pepper
1/2 tsp red pepper flakes
1 jar (684gr) artichoke and lemon pasta sauce
75 gr Parm-Regg, grated
170 gr fresh goat cheese, crumbled
8 dried lasagna noodles, cooked al dente
chopped fresh flat-leaf parsley for garnish (omit)

Steps:

In fry pan over high heat warm oil. Add chicken and cook, turning once until browned on both sides (5 mins per side). Transfer to plate. Reduce heat to medium and add onion, peppers, s&p and red pepper flakes. Cook, stirring occasionally, until vegs are soft and golden brown, about 15 mins. Return chicken and juice to pan. Add half pasta sauce and 1/4 cup water. Cover, bring to simmer and cook 'til chicken is cooked through, 13-15 mins. Using 2 forks, shred chicken into small chunks. Reserve 1/4 cup of remaining sauce and stir rest into pan. Transfer half of chicken mixture to small bowl. Spread remaining mixture evenly on bottom of pan. Sprinkle one-third of Parm-Regg on top, then sprinkle with one-third of goat cheese. Cover w/single layer of 4 lasagna noodles. Repeat w/remaining chicken mixture, 1/3 each of cheeses and remaining noodles. Spread reserved 1/4 cup pasta sauce on top, making sure to coat edges of noodles to prevent drying during baking. Sprinkle remaining cheeses on top. Cover pan, bake 20 mins. Remove lid and continue baking 15 mins more. Let stand 15 mins before serving. Garnish w/parsley, cut into 8 pieces and serve warm.