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Export 13 ingredients for grocery delivery
Step 1
Warm a deep large skillet over medium heat with 1 tbsp olive oil. Once warm, add the chicken breaking it into small pieces with a wooden spoon and cook until about ½ way done, 5 minutes.
Step 2
Add the diced onion and sauté it with the chicken for 5 minutes until softened and the chicken is just about cooked through.
Step 3
Add in the 4 cloves of garlic and spices (1 tsp kosher salt, 1/2 tsp pepper, 1 tsp dried oregano, 1/2 tsp dried parsley, 1/2 tsp dried basil) and cook for 1-2 minutes until very fragrant.
Step 4
Stir in the 2 tbsp tomato paste until evenly distributed with the chicken/onion/garlic.
Step 5
Stir in the 28oz tomato puree, 2 cups broth, and 1 tbsp brown sugar until evenly combined with everything. Bring to a gentle simmer.
Step 6
Carefully mix the 8oz raw broken lasagna noodles into the sauce until fully submerged.
Step 7
Keep at a simmer, cover the dish and cook, stirring often, for about 20-30 minutes until the noodles are al dente. Add more chicken broth if needed.
Step 8
Top with dollops of ricotta cheese and mozzarella cheese and broil until melted and golden. Serve warm with fresh basil.
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