Pesto Chicken Lasagna Skillet
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 927
- Total Fat
- 63
- Saturated Fat
- 28
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 30
- Cholesterol
- 148
- Sodium
- 908
- Total: 45 min
- Active: 40 min
Ingredients
Kosher salt and freshly ground black pepper
12 ounces lasagna noodles
2 tablespoons olive oil
2 tablespoons salted butter
1 small yellow onion, sliced thin
5 cloves garlic, minced
1 cup store-bought pesto
2/3 cup white wine
1 1/2 cups heavy cream
1/2 cup grated Parmesan
1 cup shredded rotisserie chicken
One 4-ounce jar marinated artichokes, drained and chopped
1 cup finely chopped kale
1 1/2 cups grated mozzarella
8 ounces ricotta
1 Roma tomato, diced
5 to 6 fresh basil leaves, torn
Directions
- Preheat the broiler.
- Bring a large pot of salted water to a boil. Break the lasagna noodles into 3-inch pieces and cook until al dente. Drain and set aside.
- Meanwhile, heat the oil and butter in a large ovenproof skillet over medium heat until the butter has melted and the oil is hot, then add the onion and garlic. Cook until softened, about 2 minutes. Add 2/3 cup pesto and stir to combine. Deglaze with the white wine, scraping the skillet with the spatula. Add the cream and Parmesan and bring to a simmer. Stir in the chicken, artichokes and kale, plus a little salt and pepper. Let the kale slightly wilt, then stir in the lasagna noodles. Remove from the heat and sprinkle over the mozzarella. Broil until the cheese has melted and is bubbly and starting to brown, about 2 minutes.
- Remove from the oven, then spoon over the ricotta and remaining 1/3 cup pesto. Sprinkle over the diced tomatoes and torn basil leaves before serving.