One pot chicken and broccoli deconstructed lasagna

I wish you could smell through the screen! This was soooo cheesy and rich in flavour! And a fab family one pot dinner!

This recipes serves 2 but you can double up ingredients if serving more mouths

527 calories per serving - per serving

P: 54g C: 42g F: 16g

**I have not accounted for oil cals- I used 1kcal spray and track separately.

• 1 x raw chicken breast- 250g

• Salt and pepper

  
  

• 50g brown onion diced

• 10g garlic purée

• 100g fresh and washed broccoli florets

• 60g lightest philidelphia cheese

• 75g 50% less fat cheese

• 30g padano cheese (Parmesan cheese)

• 2 tsp dried basil

• 2 reduced salt chicken stock cubes dissolved in 400ml boiled water

• 5g plain flour

• 75g uncooked lasagna sheets (wights 180g when cooked)

• Salt and pepper to taste

  
  

Method

In your pan using your oil of choice (I opt for 1kcal spray to reduce oil cals) pan fry your chicken breast for 5 mins either side. And then remove from the pan.

If the chicken isn’t totally cooked through don’t worry as it will be going back in the pan later- in a bowl shred your chicken with two forks

In the same pan - reduce heat and sautee onions for 5 mins. I added a splash of water to stop the onions from burning.

Next add garlic purée and stir well.

Next add broccoli, stock, basil, cream cheese, Parmesan and lasagna sheets (break them up)

Simmer for 6 mins. Making sure the lasagna sheets don’t stick together too much. I use tongs.

Next add your shredded chicken and 50% less fat grated cheese. At this I added a tsp of flour to thicken the sauce slightly. I also added salt and pepper to taste. Stir and allow to simmer for a further 6 mins!

Dish up and enjoy!