Chicken Pasta Rolls Recipe

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Type: Chicken Pasta Rolls Free Cooking Recipe – Pasta


Ingredients / Directions
9 uncooked lasagna noodles (about 9 ounce)
8 ounces boneless skinless chicken breasts
cut into chunks
2 cup(s)s finely chopped broccoli
2 cup(s)s 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(s) chicken broth
1/2 cup(s) milk
1/2 teaspoon dry mustard
3 cloves garlic
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 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
garlic and black pepper in medium bowl. Stir in chicken mixture. Spread generous 1/3 cup(s) 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
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.

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