Creamy Chicken, Greens and Pesto Pan-sagne
Ingredients
1 tbsp of rapeseed oil
2 onions, chopped
2 garlic cloves, crushed or grated
2 courgettes, quartered lengthways and sliced
450g chicken thigh fillets, cut into bite-sized pieces
200g leafy greens, stems finely sliced, leaves sliced
200g mascarpone
1 chicken or veg stock cube, dissolved in 750ml boiling water
15 lasagne sheets, roughly broken into shards
125g mozzarella
130g green pesto
4 servings
Calories~1,088 kcal
Protein~55 g
Carbs~75 g
Fat~61 g
Fiber~6 g
Sugar~8 g
Total recipe
Calories~4,350 kcal
Protein~220 g
Carbs~300 g
Fat~245 g
Fiber~25 g
Sugar~30 g
Method
Step 1
Heat the oil in a large, shallow casserole on a medium-high heat. Add the onions and fry for 5 mins, or until starting to soften. Stir in the garlic, courgettes and a good pinch of salt, and cook for 10 mins, until softened, stirring occasionally.
Step 2
Add the chicken pieces and fry for 5 mins, or until sealed with some colour but not cooked through. Stir in the greens for a couple of mins, until wilted, then add the mascarpone, followed by the pesto (reserving 2 tbsp for later). Pour in the stock and bring to the boil.
Step 3
Stir in the greens for a couple of mins, until wilted, then add the mascarpone, followed by the pesto (reserving 2 tbsp for later). Pour in the stock and bring to the boil.
Step 4
Submerge the broken lasagne sheets in the sauce, then cover and cook over a low heat for 15 mins, or until the pasta is tender, stirring every 3 mins or so to prevent it sticking – if it looks a little dry, add a splash of boiling water.
Step 5
Preheat the grill to high. Remove the casserole lid, roughly tear over the mozzarella (making sure it’s evenly distributed) and drizzle with the reserved pesto. Finish under the grill for 3-5 mins, until bubbling and golden. Serve immediately.
