Sun-dried tomato and chicken lasagne

Drum
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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Method:

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.

3 ASSEMBLY

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.

4 TO SERVE

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



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