Ree Drummond's Pesto Chicken Lasagna Skillet | The Pioneer Woman

Lasagna is delicious, but quite involved. That’s where the lasagna skillet comes in — it has all the usual components, but takes much less time. Flavored with pesto and Parmesan and containing chicken and vegetables in a creamy sauce, this is first-class comfort food. #ReeDrummond #ThePioneerWoman #FoodNetwork #SkilletLasagna #PestoChicken Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3SLhOAm Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pesto Chicken Lasagna Skillet RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 45 min Active: 40 min Yield: 6 servings Ingredients Kosher salt and freshly ground black pepper 12 ounces lasagna noodles 2 tablespoons olive oil 2 tablespoons salted butter 1 small yellow onion, sliced thin 5 cloves garlic, minced 1 cup store-bought pesto 2/3 cup white wine 1 1/2 cups heavy cream 1/2 cup grated Parmesan 1 cup shredded rotisserie chicken One 4-ounce jar marinated artichokes, drained and chopped 1 cup finely chopped kale 1 1/2 cups grated mozzarella 8 ounces ricotta 1 Roma tomato, diced 5 to 6 fresh basil leaves, torn Directions Preheat the broiler. Bring a large pot of salted water to a boil. Break the lasagna noodles into 3-inch pieces and cook until al dente. Drain and set aside. Meanwhile, heat the oil and butter in a large ovenproof skillet over medium heat until the butter has melted and the oil is hot, then add the onion and garlic. Cook until softened, about 2 minutes. Add 2/3 cup pesto and stir to combine. Deglaze with the white wine, scraping the skillet with the spatula. Add the cream and Parmesan and bring to a simmer. Stir in the chicken, artichokes and kale, plus a little salt and pepper. Let the kale slightly wilt, then stir in the lasagna noodles. Remove from the heat and sprinkle over the mozzarella. Broil until the cheese has melted and is bubbly and starting to brown, about 2 minutes. Remove from the oven, then spoon over the ricotta and remaining 1/3 cup pesto. Sprinkle over the diced tomatoes and torn basil leaves before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Pesto Chicken Lasagna Skillet | The Pioneer Woman | Food Network https://youtu.be/BbMdPK5QNak