Pasta Roll-ups with Chicken
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Recipe type: Dinner
Ingredients
Directions
  1. Put chicken in a pot on the stove. Fill with chicken broth. Cover and simmer on medium high 12 minutes or until chicken is cooked through.
  2. Let chicken cool and then shred. Reserve broth.
  3. Heat oven to 350 degrees.
  4. Wipe pot from chicken dry. Add butter and melt over medium. Add onion and cook until translucent.
  5. Add garlic and cook another minute until fragrant.
  6. Add flour and mix to combine. Add wine and whisk together.
  7. Slowly whisk in reserved broth and cream. Add bay leaves. Simmer until sauce has thickened (about 10 minutes).
  8. Remove sauce from heat and discard bay leaves. Add in 1/2 cup of parm and 2 tablespoons of basil. Cover and set aside.
  9. In a large bowl combine goat cheese, mozzarella, 1/2 cup of parm, egg (beaten), zest from the lemon, juice from the lemon, 1 clove of garlic, pressed, salt and pepper.
  10. Add 1/2 cup of the set aside sauce to the mixture. Stir. Fold in shredded chicken and remaining basil.
  11. Boil water in a big pot. Dip the lasagna noodles into the water a couple at a time for just 2 or 3 minutes until they're soft. Remove them and let them cool.
  12. Spread one cup of the sauce on the bottom of a 9X13 pan.
  13. With each lasagna noodle starting out flat, add a few tablespoons of the chicken filling to the noodle and then roll it up. Place the noodles in the pan, seam down. Repeat until you're out of filling.
  14. Top the noodles with the remaining sauce. Cover with tinfoil and bake 25 minutes. Remove tinfoil, sprinkle with remaining parm, and broil for 2-3 more minutes.
  15. Take a nap because that took so much effort.
Recipe by Wine and a Spoon at http://wineandaspoon.com/the-war-and-peace-of-chicken-and-pasta/