One Pot Easy Deconstructed Chicken "Lasagna"

Ingredients:

2 tablespoons olive oil

1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed into bite-size pieces

1/2 cup diced onion

2 cloves garlic, minced, or 1/2 teaspoon garlic powder

4 cups low sodium chicken broth

28-ounce can crushed tomatoes

1 pound (454 g) bowtie pasta (mini bowtie works well for littles)

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

1 cup cubed or grated mozzarella cheese

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

Directions:

• In a 5 or 6-quart pot, heat the olive oil over medium heat until hot. Season the cubed chicken lightly with salt and pepper. Add the chicken to the pot in a single layer and cook for 1-2 minutes until golden. Flip and continue to cook until the chicken is cooked through, 2-3 minutes more. Remove the chicken to a plate (keeping as much oil/liquid in the pan as possible).
• Keep the pot over medium heat and add the onions and garlic (add another little drizzle of oil if the pan is dry). Cook, stirring often, until the onions are translucent, 2-3 minutes. 
• Add the chicken broth, crushed tomatoes, pasta, basil, oregano, salt, thyme, and pepper. Stir to combine. 
• Bring to a simmer over medium heat. Cook until the pasta is tender, 15-17 minutes, stirring often and moderating the heat so the pasta doesn't stick. 
• Off the heat, add the reserved chicken, mozzarella, ricotta, and Parmesan. Stir to incorporate. Add additional salt and pepper to taste, if needed.
• Serve warm with additional ricotta and Parmesan cheese, if desired.
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