1 ½poundsbonelessskinless chicken breast, in bite-sized pieces
1cupdiced onion
1/2cupdiced celery
1/2cupfinely chopped carrot
2clovesgarlicminced
1teaspoonItalian seasoning
2-14.5ouncecans diced tomatoesundrained
15ouncecan chicken broth
1/3cupbuffalo wing sauce
1tablespoonliquid smoke
12ounceswide egg noodles
8ouncespart-skim ricotta cheese
Salt and pepper to taste
2cupsshredded Italian cheese blend
Bleu cheese
Instructions
In a large skillet, heat olive oil over medium-low heat.
Add chicken, and cook until no longer pink.
Add the onion, celery, and carrot; cook, stirring occasionally, for 5 minutes.
Add the garlic and Italian seasoning, and cook for 30 seconds.
Stir in tomatoes, broth, buffalo wing sauce, liquid smoke, and egg noodles.
Cook, stirring regularly, for about 10 minutes, or until noodles are al dente and sauce is reduced down to about 1/3 original starting volume.
Stir in ricotta, and add salt and pepper to taste.
Remove from heat, and top with shredded cheese.
Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure your skillet is oven safe first, thougto let the cheese melt. It takes about 3-4 minutes.
Top with crumbled bleu cheese just before serving.