MAISON DE KENNEDY

Chicken & Butternut Squash Lasagna Skillet

🤍🤍🤍🤍🤍 (0/5) Tested by Cass — 30 min · Serves 3

Ingredients

• 1 lb Chicken Breast Strips
• 1 medium Onion — diced
• 2 cups Mushrooms — sliced
• 2 cloves Garlic — minced
• 1 T Olive Oil
• 1 can (14 oz) Italian Crushed Tomatoes
• 1½ cups Roasted Butternut Squash Cubes — fresh or frozen
• 6–8 Lasagna Sheets — broken into pieces
• 1 cup Water
• 2 cups Baby Spinach
• 6 T Parmesan
• Ricotta Dollops — optional

Method

1. Build the base: Sauté onion, garlic, chicken, and mushrooms in olive oil.
2. Add sauce: Add tomatoes and squash.
3. Add pasta: Add broken lasagna sheets + 1 cup water.
4. Simmer: 12–15 minutes until pasta is tender, stirring occasionally.
5. Finish: Fold in spinach. Top with parmesan and ricotta dollops if using.

Notes

• Pasta: Break lasagna sheets into rough 2-inch pieces.
• Squash: Frozen butternut squash works great.
• Water: The water is essential — pasta absorbs it as it cooks.

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