Creamy Chicken Kiev-Inspired Lasagne

Ingredients

• 500 g Chicken breast (Diced)
• 1 tsp Garlic granules
• Salt (To taste)
• Black pepper (To taste; additional black pepper is also used in the crumb)
• 1 Onion (Finely diced)
• 3 tsp Chopped garlic (Used in the sauce)
• 1 tsp Dried parsley
• 1 tsp Dried mixed herbs
• 400 ml Chicken stock (Extra splash may be used to loosen the sauce if needed)
• 200 ml Single cream (Elmlea used by the author; extra splash may be used to loosen the sauce if needed)
• 70 g Lightest cream cheese
• 30 g Parmesan (Finely grated; for sauce)
• 225 g Fresh lasagne sheets (Torn into large pieces)
• 40 g Reduced-fat cheddar (Grated)
• 60 g Mozzarella (Grated)
• 10 g Light butter spread (For the crumb)
• 20 g Panko breadcrumbs (For the crumb)
• 1 tsp Chopped garlic (For the crumb)
• 10 g Parmesan (Finely grated; for the crumb)
• 1 tbsp Fresh parsley (Finely chopped; for the crumb, plus a little extra for finishing)

Steps

1. 1

   Put the diced chicken in a large, deep pan. Season with the garlic granules, salt, and black pepper.

2. 2

   Cook the chicken until almost cooked through, then remove it from the pan and set aside.

3. 3

   Add the diced onion to the pan and cook for 3–4 minutes, until softened.

4. 4

   Stir in the 3 teaspoons of chopped garlic, dried parsley, and dried mixed herbs. Cook for 30 seconds.

5. 5

   Pour in the chicken stock, single cream, and cream cheese. Stir until the mixture is smooth.

6. 6

   Add the 30 g finely grated parmesan. Bring the sauce to a gentle simmer and season to taste.

7. 7

   Add the torn lasagne sheets a few pieces at a time, separating the pieces as you go.

8. 8

   Return the chicken to the pan. Cover and simmer gently, stirring occasionally, until the pasta is just tender; begin checking after 4–5 minutes. Keep the sauce slightly loose, as the pasta will continue to absorb it.

9. 9

   While the pasta simmers, melt the light butter spread in a small frying pan.

10. 10

    Add the teaspoon of chopped garlic to the frying pan and cook for 30 seconds.

11. 11

    Add the panko breadcrumbs and cook for 2–3 minutes, until golden.

12. 12

    Remove the crumb mixture from the heat. Stir through the 10 g parmesan, finely chopped fresh parsley, and black pepper.

13. 13

    Once the pasta is tender, stir in the grated reduced-fat cheddar.

14. 14

    If the sauce needs loosening, add a splash of chicken stock or single cream.

15. 15

    Scatter the grated mozzarella over the top and cover until it has melted.

16. 16

    Finish with the crispy garlic-parmesan crumb and a little extra parsley.

Notes

The description gives no exact total simmer time for the pasta; check it from 4–5 minutes onward. Extra stock or cream and a little extra parsley are mentioned without quantities. Listed per-portion nutrition from the source: 527 kcal, 46.9 g protein, 20.3 g fat, 37.5 g carbohydrates.

Nutrition per serving

• main
• comfort food
• one-pan
• stovetop
• high-protein