Chicken Pasta Rolls Recipe

Chicken Pasta Rolls Recipe

9 (9-oz.) lasagna noodles, uncooked
1 med. seeded & chopped tomato
8 ozs. cut in chunks chicken breasts (skinless & boneless)
1 cup of chicken stock
2 cups of broccoli, chopped finely
3 cloves crushed garlic
2 tsps. fresh chives, minced
1/2 cup of milk
1/4 tsp. of ground black pepper
2 tbsps. flour (all-purpose)
1 egg
1 tbsp. of butter
1/2 tsp. mustard, dry
2 cups of ricotta
1/4 tsp. of ground nutmeg

Lasagna should be cooked as per package instructions. Drain it well then rinse with cold water and afterwards, place the noodles in 1 layer onto an aluminum foil. Oven should then be preheated to around 375′ F.

Inside a food processor put in the chicken making sure that it comes out chopped finely. A nonstick pan should then be heated and add the chicken into the pan then cooked until it is not anymore pinkish in color.

Add in the broccoli & cook just until it is soft and tender for 8 mins. & let it cool.

Into a bowl, combine the garlic, chives, black pepper, egg and ricotta then add broccoli & chicken mix. Evenly spread about a third of a cup of filling on each noodle then roll the noodles up, starting at its short end.

Then place the rolled up lasagna, seams side facing down into a dish for baking measuring about 10×8-inches and set it aside.

Inside a saucepan, melt the butter or margarine on medium-high flame and add in the flour cooking for about a minute. Add in mustard, chicken stock and milk then whisk them all together until the sauce thickens.

Pour over the rolls, the thickened sauce then scatter chopped tomato. Dish should be covered with aluminum foil then bake in the oven for 30-35 mins. or just until the filling has set.