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**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
hey everyone so i found this recipe and its great. The recipe contains :
1 lb Boneless, skinless chicken breast or turkey breast
1 tsp vegetable oil
8 ounces fresh mushrooms, sliced
2 cups shredded carrots
1/2 cup chopped onion
2 medium garlic cloves, minced
3 cups water
14.5 ounce can of no-salt added tomatoes, undrained
8-ounce can of no-salt added tomato sauce
1 tsp salt free Italian seasoning
1 tsp dried basil
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp black pepper
4 dried lasagna noodes or 6 dried no-boil lasagna noodles, broken into 1" pieces
3/4 cu[ fat free ricotta cheese
1/4 cup + 2 TBSP shredded part skim mozzarella cheese
1 TBSP + 1 tsp grated Parmesan cheese
Cut the chicken into 3/4" cubes.
Heat a non-stick dutch oven over medium-high heat, add the oil and swirl the pan to coat the bottom.
Cook the chicken 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
Stir in the mushrooms, carrots, onion, and garlic.
Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes and pepper.
Simmer for 5 minutes.
Stir in the pasta.
Simmer for about 20 minutes, uncovered, or until the noodles are tender, stirring occasionally.
To serve, spoon the stew into a shallow bowl. Top each portion with 3 TBSP ricotta, 2 TBSP mozzarella, and 1 tsp Parmesan.