Instructions:
- In a 10” skillet, heat the olive oil over medium-high heat.
- Add the chicken to the skillet, breaking up the clumps with a wooden spoon while it cooks.
- When the chicken is almost done, add the diced onion, dried basil, garlic, salt and pepper. Stir to combine.
- Sprinkle the flour evenly over the mixture, and cook for 1 minute while stirring constantly.
- Pour in the milk and water. Stir to combine.
- Add the broken lasagna noodles, and bring the mixture to a brisk simmer.
- Let cook, uncovered, until noodles are al dente, about 8-9 minutes.
- Before serving, stir in the ricotta and Kerrygold Blarney Castle Cheese.
- Garnish with fresh basil and Parmesan on the plate.