Chicken Lasagna- (2) 4B meals

4 c. frozen broccoli, thawed
1 tsp. jarred garlic, drained
1 tsp. dried basil
1 tsp. dried oregano
Half a 13 0z. Del Monte Stewed Italian Style Zucchini, drained
1/2 c. Classico Basil Marinara
6 oz. Tyson Grilled chicken strips, thawed
1 c. roasted peppers, in water, drained & chopped
1 9 oz. package frozen Birdseye artichoke hearts
1/2 c. shredded skim milk mozzarella
8 TBS Marie's Reduced Calorie Creamy Italian Garlic Dressing

Note: I used fresh Zucchini, about 1B worth (approx. 2 zucchs, or 2 c.)
I also roasted my own chicken, boneless skinless breasts.
I could not find the RC Marie's dressing, subbed a fat free one, which probably made mine a little low in fat blocks. I also thawed the artichoke hearts in the microwave for a few minutes. And, I used the peppers in larger pieces out of the jar to simulate more of a layer effect.


Preheat oven to 350F.
Spray skillet with Olive Oil cooking spray, and add brocc, garlic, and herbs. Stir over medium heat. In a 9x12, lay zucchini flat across bottom of dish, tightly to make a bottom layer. Top with brocc mixture, then spread 1/2 of the red sauce over. Layer on artichokes, chicken, peppers, and remaining sauce. Sprinkle cheese and drizzle dressing over top. Bake 25 min, until bubbly.

So good.