Stove Top Chicken Lasagna Stew

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“The taste of lasagna without all the work.”

Ingredients Nutrition


  1. Cut the chicken into 3/4-inch cubes.
  2. Heat a nonstick Dutch oven over medium-high heat.
  3. Pout the oil into the pot and swirl to coat the bottom.
  4. Cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
  5. Stir in the mushrooms, carrots, onion, and garlic.
  6. Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
  7. Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes, and black pepper.
  8. Increase the heat to high; bring the mixture to a boil, stirring occasionally.
  9. Reduce the heat to medium-low; cook, covered, for 5 minutes.
  10. Increase the heat to medium-high and return to a boil, uncovered.
  11. Stir in the pasta.
  12. Cook for about 20 minutes, or until the noodles are tender, stirring occasionally.
  13. To serve, spoon the stew into shallow bowls.
  14. Top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon Parmesan.

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