Chicken & Artichoke Skillet Lasagna

Photo from Williams-Sonoma

1 Tbs. vegetable oil
4 boneless, skinless chicken thighs or breasts
1 red onion, diced
2 red bell peppers, seeded and diced
2 tsp. salt
Freshly ground black pepper, to taste
1/2 tsp. red pepper flakes
1 c. artichoke & lemon pasta sauce *
1/3 c. Parmigiano-Reggiano cheese, grated
2/3 c. fresh goat cheese, crumbled
8  lasagna noodles, cooked
Chopped fresh flat-leaf parsley for garnish

*available at Williams-Sonoma, but any sort of lemon artichoke pesto will work.

Preheat an oven to 400°F.

In a large nonstick fry pan over high heat, warm the oil. Add the chicken and cook, turning over once, until browned on both sides, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium and add the onion, bell peppers, salt , back pepper and red pepper flakes. Cook, stirring occasionally, until the vegetables are soft and golden brown, about 15 minutes.

Return the chicken and any accumulated juices to the pan. Add half of the pasta sauce and 1/4 cup water. Cover, bring to a simmer and cook until the chicken is cooked through, 13 to 15 minutes. Using 2 forks, shred the chicken into small chunks. Reserve 1/4 cup of the remaining pasta sauce and stir the rest of the sauce into the pan.

Transfer half of the chicken mixture to a small bowl. Spread the remaining mixture evenly on the bottom of the pan. Sprinkle one-third of the Parmigiano-Reggiano cheese on top, then sprinkle with one-third of the goat cheese. Cover with a single layer of 4 lasagna noodles. Repeat with the remaining chicken mixture, one-third of each of the cheeses and the remaining noodles. Spread the reserved 1/4 cup pasta sauce on top, making sure to coat the edges of the noodles to prevent them from drying out during baking. Sprinkle the remaining cheeses on top.

Cover the pan, transfer to the oven and bake for 20 minutes (pan must be oven safe/entirely metal). Remove the lid and continue baking for 15 minutes more. Let the lasagna stand for 15 minutes before serving. Garnish with parsley, cut into pieces and serve warm. Serves 8
- Adrian Parkinson