Ingredients:
1 lb boneless skinless chicken breasts or 1 lb turkey breast tenderloins, all visible fat removed
1 teaspoon vegetable oil
8 ounces fresh mushrooms, sliced
2 cups shredded carrots
1/2 cup sliced onions
1 -2 garlic cloves, minced or 1/2-1 teaspoon instant minced garlic
3 cups water
1 (14 1/2 ounce) cans no-salt-added whole tomatoes, undrained, pureed
1 (8 ounce) cans no-salt-added tomato sauce
1 teaspoon salt-free Italian herb seasoning, crumbled
1 teaspoon dried basil, crumbled
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
4 dried lasagna noodles or 6 dried no-boil lasagna noodles, broken into 1 inch pieces
3/4 cup fat-free ricotta cheese or 3/4 cup low-fat ricotta cheese
6 tablespoons shredded part-skim mozzarella cheese
4 teaspoons parmesan cheese, shredded or grated
Directions:
Cut the chicken into 3/4-inch cubes.
Heat a nonstick Dutch oven over medium-high heat.
Pout the oil into the pot and swirl to coat the bottom.
Cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
Stir in the mushrooms, carrots, onion, and garlic.
Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes, and black pepper.
Increase the heat to high; bring the mixture to a boil, stirring occasionally.
Reduce the heat to medium-low; cook, covered, for 5 minutes.
Increase the heat to medium-high and return to a boil, uncovered.
Stir in the pasta.
Cook for about 20 minutes, or until the noodles are tender, stirring occasionally.
To serve, spoon the stew into shallow bowls.
Top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon Parmesan.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.