1 Pound Boneless Chicken Breast
2 Tbsp Olive Oil
Salt and Pepper
3 Garlic Cloves, Minced
2 1/2 Cups Chicken Stock
1 1/2 Cups Heavy Cream
9 Sheets of uncooked Lasagna Noodles
1 Cup Shredded Mozzarella
If the chicken is very thick, slice it down the middle to filet the chicken. Heat the oil in a large skillet and sear off the chicken on both sides, about 5 minutes on each side. Add in the garlic and sautee for 2 minutes. Add in the chicken stock and simmer low until the chicken is tender. Remove the chicken and shred or chop.
Add heavy cream to the chicken stock and break apart the lasagna noodles and put them in too. Bring to a simmer and cook for about 15 minutes. Add back the chicken and mozzarella. Stir to combine. Noodles should be al dente. Top with some fresh basil and serve!