1 lb boneless, skinless chicken breasts

Basil garlic salt (or kosher salt), to taste

½ tsp fresh cracked black pepper

1 tsp Italian seasoning

2 tbsp olive oil (for searing)

1 tbsp olive oil + 1 tbsp butter (for sautéing)

2 medium onion, diced

1 head garlic, minced

2 tbsp flour

1-2 cartons chicken broth

16 oz pkg lasagna noodles, broken into pieces

1 cup heavy cream (or half-and-half)

3/4 cup grated Parmesan

3–4 cups fresh spinach

1, 8 oz jar of julienne sun-dried tomatoes, drained and rinsed from oil

1 tsp red pepper flakes (optional)

Shredded mozzarella, fresh basil or thyme for garnish

Cut chicken breasts in half if thick and pound chicken to even thickness.

Season chicken with my homemade basil salt (or regular kosher salt), fresh cracked pepper, garlic powder, and Italian seasoning.

Heat 1 tbsp olive oil in a large pot. Sear chicken 2–3 minutes per side until golden (not fully cooked). Remove and set aside.

Reduce heat to medium, add 1 tbsp olive oil + 1 tbsp butter. Sauté onion 3 minutes, then garlic 30 seconds.

Stir in flour for 1 minute. Slowly whisk in broth until smooth. Return chicken, simmer 8–10 minutes, then remove and shred.

Add lasagna noodles, cook until al dente.

Stir in cream, Parmesan, shredded chicken, spinach, sun-dried tomatoes, and red pepper flakes. Simmer until creamy.

Garnish with mozzarella and basil and enjoy.

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