Secret Recipes

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Chicken Pasta Rolls

  • 9 uncooked lasagna noodles (about 9 oz)
  • 8 oz boneless skinless chicken breasts, cut into chunks
  • 2 cups finely chopped broccoli
  • 2 cups ricotta
  • 1 egg
  • 2 tsp minced fresh chives
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 tsp dry mustard
  • 3 cloves garlic, crushed
  • 1 medium tomato, seeded and chopped

Cook lasagna noodles according to package directions. Drain and rinse well under cold water. Place in single layer on aluminum foil. Preheat oven to 375°F.

Place chicken in food processor or blender; process until finely chopped. Preheat a nonstick pan; add chicken, and cook 4 minutes or until chicken is no longer pink.

Stir in broccoli; cook until broccoli is tender, about 8 minutes. Cool.

Combine ricotta cheese, egg, chives, nutmeg, garlic and black pepper in medium bowl. Stir in chicken mixture. Spread generous 1/3 cup filling over each lasagna noodle. Roll up noodles, starting at short end. Place filled rolls, seam side down, in a 10 x 8-inch baking dish; set aside.

Melt margarine in small saucepan over medium-high heat. Stir in flour; cook 1 minute.

Whisk in chicken broth, milk and mustard, Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set.

Servings:
6