Sun-dried tomato and chicken lasagne

4-6 servings Prep: 15 mins, Cooking: 15 mins By Food24
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Ingredients (11)

250 g pasta — lasagne sheets
whole chicken — cooked, skinned, deboned and the meat shredded
410 g chickpeas — canned, drained
60 ml pesto — sun-dried tomato
30 ml fresh chillies — 573
salt and freshly ground black pepper
60 ml sunflower seeds — toasted
60 ml pecorino cheese
30 ml fresh chillies — 573
100 g cherry tomatoes
fresh basil — handful
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1 Bring a large pot of salted water to the boil and cook the lasagne sheets until just done but still firm. Drain and set aside.

2 In the meantime, ina large bowl, mix the chicken, chickpeas, sun-dried tomato pesto and olive oil well. Season with salt and freshly ground pepper.


Set out 4-6 plates and put one lasagne sheet on each.Spoon some of the chicken filling onto each lasagne sheet, followed by a second lasagne sheet. Top with more chicken filling.Sprinkle the sunflower seeds and pecorino over each serving.


Drizzle the olive oil over and garnish with cherry tomatoes and fresh basil. Serve immediately.

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