It only takes one whiff of anything cinnamon-scented or pumpkin pie-spiced to fool my brain into thinking fall has arrived, no matter what the meteorologists say. And once the switch has been turned on, I start thinking about bringing a little comfort back into my kitchen. I deserve it, right? I’ve been slicing, dicing and chopping veggies all summer long to throw into salads and stir-fries.
We’ve fired up the grill more times than I can count, swatting away mosquitoes with our oversized spatula in the process. I’m ready for a break, or at least a change. And change is coming — this week it’s in the form of Creamy Chicken, Mushroom and Spinach Skillet Lasagna.
Traditional lasagna can be a labor-intensive experience with pots, pans and bowls flying everywhere. One for the sauce, one or two for the filling, another to boil the noodles and a big pan to bake it all in. It can seem a little daunting.
Didn’t I just say I deserve a break? Still, when the hunger hits for a creamy, cheesy pasta dish, something must be done, and I think this skillet version is the answer I’ve been looking for. While there’s still some effort to putting together this lasagna, it’s less work than you’d expect and it’s definitely doable on a weeknight. The mushrooms and spinach are sautéed in a large skillet and transferred to a bowl with a generous amount of shredded cooked chicken.
The ultra creamy sauce is made in the same skillet before broken lasagna noodles and the mushroom-c.
