Chicken and Roasted Veggie Lasagna Skillet

1 1/3

cups (325 mL) shredded rotisserie cooked chicken

pkg Hamburger Helper^TM Four Cheese Lasagna

1/2

lb (250 g) green beans, trimmed

1 1/2

cups (375 mL) small broccoli florets

tbsp (30 mL) olive oil, divided

1/4

tsp (1 mL) each salt and pepper

1 2/3

cups (400 mL) hot water

cups (500 mL) milk

tbsp (30 mL) finely chopped fresh parsley

Preheat oven to 425˚F (220˚C). Toss together green beans, broccoli, 1 tbsp (15 mL) oil, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Bake for 10 to 12 minutes or until tender-crisp.
Meanwhile, heat remaining oil in large skillet set over medium heat; cook chicken for 2 to 3 minutes or until heated through.
Stir in hot water and sauce mix (from Hamburger Helper^TM pkg) until dissolved. Stir in milk and uncooked pasta (from Hamburger Helper™/MC pkg); bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for about 10 minutes or until pasta is tender.
Remove from heat. Stir in vegetables and sprinkle with parsley.

Chicken & Roasted Vegetable