Ingredients:
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
6 cups chicken broth
8 ounces lasagna noodles, broken into pieces
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cups fresh spinach, chopped
1/4 cup fresh parsley, chopped
Instructions:
Sauté Onion and Garlic:
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until softened.
Cook Chicken:
Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes. Season with oregano, basil, salt, and pepper.
Add Broth and Noodles:
Pour in the chicken broth and bring to a boil. Stir in the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender.
Incorporate Cheeses:
Reduce heat and stir in the ricotta, Parmesan, and mozzarella