Skillet Lasagna

Course : Chicken
Serves: 8
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1/2 teaspoon olive oil
1 pound ground chicken breast -- skinless cooked
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
1 package spaghetti sauce mix
16 ounces fat-free cottage cheese
3 cups no yolks egg noodle substitute -- uncooked
2 teaspoons basil
1 tablespoon parsley
14 1/2 ounces crushed tomatoes
8 ounces no-salt-added tomato sauce
1 cup water
8 ounces fat-free mozzarella cheese -- grated

Preparation / Directions:

In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Sprinkle chicken mixture with half of the spaghetti sauce mix. Then, spoon cotttage cheese over chicken mixture. Top with egg noodle substitute in a layer and sprinkle with remaining spaghetti sauce mix. Stir in basil and parsley. Pour crushed tomatoes, tomato sauce, and water over top, making sure all is moistened. Cover and simmer over low flame, 35 minutes or until noodles are done. Sprinkle with cheese over top and let set for 5 minutes before serving.


Nutritional Information:

102 Calories (kcal); trace Total Fat; (4% calories from fat); 18g Protein; 8g Carbohydrate; 8mg Cholesterol; 443mg Sodium

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