Ingredients

1 box of flat rolled lasagna pasta

2.5 lbs Chicken Breast, Cut in 1/2 inch cubes

2 Cans of Artichoke Hearts, quartered

1 medium jar or green olives, Chopped

1 small jar of Green Capers, drained

2 Lemons, Juice of

4 Cups Chicken Stock

2 tbsp butter

2 tbsp flour

Preparation

  1. Heat pot of water to cook the pasta
  2. Boil Chicken in Chicken Stock until cooked
  3. Add Olives, Capers, Artichoke and Lemon. And cook for 3-4 minutes
  4. in the meantime, boil the pasta for 2 mins then take out and cut each sheet in 3 slices.
  5. Add pasta to the pot. Cook 2 minutes
  6. Heat butter in microwave and mix in the flour (to make a roux). Then add a little bit of the chicken stock and pour back in the chicken pot.
  7. Once the pot gets a good consistency, should still be a little soupy, its ready :)