White Skillet Chicken Lasagna

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 5 oz Baby spinach
  • 4 oz Cremini or white mushrooms

• Pasta & Grains

  • 8 Lasagna noodles

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream
  • 2 cups Milk
  • 4 oz Mozzarella cheese, slices thin
  • 1 cup Ricotta cheese

Found on chattavore.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, trimmed and cubed
• salt
• 4 ounces (1 cup) cremini or white mushrooms, cleaned and sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream (or just use a third cup of milk)
• 8 lasagna noodles, broken into 1-2 inch pieces
• 5 ounces baby spinach
• 1 cup ricotta cheese
• 4 ounces mozzarella cheese, cut into thin slices

Directions

• Place the chicken cubes on a plate and sprinkle with 3/4 teaspoon of salt. Flip the pieces over and sprinkle the other side with another 3/4 teaspoon of salt.
• Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook until lightly golden, 3-4 minutes. Add the mushrooms and cook until they just begin to soften, 2-3 minutes.
• Add the butter to the pan and stir until melted. Sprinkle the flour over the mixture and stir to combine. Gradually add the milk and the cream and another teaspoon of salt, stirring constantly. Add the noodles to the pan and stir so that as much of the liquid covers the noodles as possible. Cook, stirring frequently to keep the noodles submerged and keep them from sticking to the bottom of the pan, until the noodles are cooked through and the sauce has thickened, 10-12 minutes.
• Reduce the heat to medium-low and add the spinach. Cover the pan for 2 minutes, then remove the lid and stir the spinach into the pasta. Taste the sauce and adjust the seasoning as needed. Remove from the heat.
• Preheat the broiler with a rack 8 inches from the broiler. Dollop the ricotta in spoonfuls over the top of the lasagna then arrange the cheese slices over the lasagna. Broil until lightly browned. Serve immediately.