Chicken and Broccoli Lasagna Toss

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 478.0
  • Total Fat: 11.2 g
  • Cholesterol: 54.5 mg
  • Sodium: 633.8 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 9.3 g
  • Protein: 33.4 g

View full nutritional breakdown of Chicken and Broccoli Lasagna Toss calories by ingredient
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From Good Housekeeping From Good Housekeeping
Number of Servings: 4


    8 oz Lasagna Noodles
    1 Chicken Breast, cut into 1-inch chuncks
    1 TBSP Extra-Virgin Olive Oil
    2 cloves Garlic, minced
    12 oz fresh or frozen Broccoli florets
    1 cup Chicken Broth
    1 can (15-19 oz) White Kidney Beans (Cannellini) - drained
    3 large Tomatoes (coursely chopped)
    1/3 cup Romano cheese, grated


1. Cook lasagna noodles until just tender (al dente), according to package directions.

2. Meanwhile, in medium skillet, heat olive oil over medium heat. Add garlic, chicken, and broccoli. Cook 3-4 minutes or until chicken begins to turn opaque.

3. Add Broth; cover and cook 8 minutes. Stir in beans; cover and cook 2 to 3 minutes longer or until broccoli is very tender. Stir in tomatoes; remove from heat.

4. Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with romano. Toss to coat. Serve.


Number of Servings: 4

Recipe submitted by SparkPeople user LORIMDANCER.

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