One Pan Chicken Lasagne
This is the final recipe in my new mini series, showing you how to turn one roast chicken into 3 dinners!
Ingredients
Directions
- 1
Heat a drizzle of oil in a large non-stick pan that you can use on the hob and under the grill.
- 2
Add the onion and sliced cabbage to the pan and fry for 5 minutes until soft.
- 3
Add the garlic for the last minute of frying before removing the veg from the pan and setting aside.
- 4
Melt the butter in the pan, before stirring in the flour on the heat for a minute or two.
- 5
Slowly add the stock a little at a time, only adding more when it comes to the boil and stirring continuously.
- 6
When the stick is used up, stir in the milk, mustard, oregano, shredded chicken and return the cabbage and onion to the pan.
- 7
Give it a good stir and season with salt and pepper and gently bring it to the boil.
- 8
Cut the fresh pasta lengthways into roughly 3cm strips.
- 9
Place the pasta strips in the sauce, turning it over on the heat until covered. Simmer for around 3 minutes, until the pasta is soft and the chicken is heated through.
- 10
Mix the soft cheese and milk together and season with salt and pepper.
- 11
Take the pasta and sauce off the heat. Push down any pasta that is poking out the top!
- 12
Spread the soft cheese sauce evenly over the top and finish with a layer of grated cheese.
- 13
Grill on a medium heat for 5 minutes, or until the cheese is golden brown
