On Saturday mornings, I wake up early (thanks to my sweet 9-month-old alarm clock), turn on Pioneer Woman, and menu plan for the week. I always get great ideas from Ree’s show, and last week, she was making skillet chicken lasagna. It looked delicious! I have been utilizing my crock-pot a lot lately, since it is cold and I am a bit stretched on time, so I decided to make something kind of similar. What I came up with was clean eating chicken lasagna in a crock-pot!
Clean Eating Chicken Lasagna in a Crock-Pot
I wanted to use fresh ingredients, to remind me of the tastes of summer, since I have been cooped up inside. I cooked chicken breasts with fresh sliced tomatoes, onion, and plenty of garlic. Once the chicken was cooked, I shredded it in the crock-pot. The tomatoes released juices, and I added a touch of cream along with whole grain penne, and allowed that to cook for about 30 minutes, to soften the pasta. Once it was almost done, I tossed in some ricotta, freshly grated mozzarella and Parmesan, and chopped fresh basil.
And yes, I realize that this clean eating chicken lasagna does not technically have any lasagna in it, but I feel like the flavors are similar enough that you’ll excuse my label. 🙂
This is a dinner that screams sunshine and warmth. The combination of cheeses reminds me of a hearty lasagna, but the tomato and cream sauce lightens it up. The fresh basil is my favorite part. If you have been ready for winter to be over, you need some fresh basil in your life. It’ll help. I promise.
With the creamy trio of cheeses, even picky kids will love this dish. I am doing baby-led weaning with my baby, and he loved this!
When you plate up this clean eating chicken lasagna, shred a little Parmesan on top, and garnish with a fresh basil leaf.
- 1 pound boneless, skinless chicken breast
- 1 onion, diced
- 4 cloves garlic, minced
- 4 ripe tomatoes, diced
- 1/2 cup heavy cream
- 1 cup uncooked whole grain penne
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, cut into small cubes
- 1/4 cup shredded Parmesan
- 8 basil leaves, cut into thin strips
- Salt and pepper to taste
- Add chicken, onion, garlic and tomatoes to a crock-pot. Cook on low for 4 hours, or until chicken is cooked through. Add in heavy cream and penne, turn up to high, and cook 30 minutes, or until pasta is al dente. Add remaining ingredients, stir well, and cook an additional 10 minutes, or until cheese is melted.
Have you ever made chicken lasagna before? What are your favorite clean eating meals to make in a crock-pot? Share in the comments below!