White Chicken Skillet Lasagna
Roasted Broccoli and Carrots
Ingredients
- ¾ lb boneless, skinless chicken breasts, cubed
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ tsp Italian seasoning
- 3 lasagna noodles, broken
- ⅓ cup shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in an ovenproof skillet over medium-high heat 5 minutes or until lightly browned.
- Add broth, cream, seasoning, and broken noodles. Reduce heat to medium, cover, and simmer 10 to 15 minutes or until noodles are tender and mixture is thickened.
- Sprinkle with cheese. Bake 15 minutes or until cheese is lightly browned.
Side Dish Ingredients
- ½ (12-oz) pkg broccoli florets
- ½ (16-oz) pkg carrots, cut into sticks
- ½ tsp Italian seasoning
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a lightly greased rimmed baking sheet. Spread in a single layer.
- Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
673
|
125
|
798
|
| Fat (g) | 37 | 7 | 44 |
| Sat. Fat (g) | 18 | 1 | 19 |
| Protein (g) | 50 | 3 | 53 |
| Carb (g) | 31 | 14 | 45 |
| Fiber (g) | 2 | 5 | 7 |
