Recipe ingredients
- 9 uncooked lasagna noodles (about 9 ounce)
- 8 ounces boneless skinless chicken breasts, cut into chunks
- 2 cups finely chopped broccoli
- 2 cups ricotta
- 1 egg
- 2 teaspoons minced fresh chives
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon dry mustard
- 3 cloves garlic, crushed
- 1 medium tomato, seeded and chopped
Recipe method
- 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 degrees 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.
Other pasta recipes:
Chicken pasta rolls recipe
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