*GAH* It’s been one of those weeks. Like one of those: hour long meeting with the principal at my kid’s school, thought I won the real estate lottery but it turned out to be fool’s gold, put 500+ miles on my car and it’s only Thursday, kinda weeks. And the recipe I have for today is goddamn War and Peace.
So you’re getting the short version. Here it is:
1. This recipe is from the book Amanda gave me called The Best One-Dish Suppers. That title is misleading if not an outright lie with this recipe. We used at least 5 dishes.
2. I continue to torture my husband by getting 2 steps into a recipe and then dashing out the door to show a house and leaving him instructions to ‘finish up’. Which really means ‘cook a huge elaborate dinner’.
3. The meal was delicious, however. There was the right balance of richness and acidity in the sauce. Next time we will add the sun dried tomatoes and roasted pine nuts I bought to also go in the filling but forgot about until we were almost done and it was 8pm and the kids were considering an mutiny.
4. So yes, I recommend this recipe. But really for when your mother-in-law comes to dinner and you want to prove to her that you are as good of a cook as she as, rather than a regular Tuesday night dinner when you have a billion other things going on.
5. The kids liked it too (what’s not to like? chicken, 86 different cheeses and pasta. it’s practically an ice cream sundae to them).
|Pasta Roll-ups with Chicken|
- 1 lb boneless skinless chicken breasts
- 2.5 cups chicken broth
- 4 tablespoons unsalted butter
- 1 white onion, diced
- 4 garlic cloves, diced
- 1/3 cup flour
- 1/4 cup white wine
- 1 cup heavy cream
- 2 bay leaves
- 1.5 cups grated parm
- 1/2 cup fresh basil, chopped
- 2.5 cups goat cheese
- 1.5 cups mozzarella
- 1 egg
- 1 lemon
- 16 no-boil lasagna noodles
- 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.
- Let chicken cool and then shred. Reserve broth.
- Heat oven to 350 degrees.
- Wipe pot from chicken dry. Add butter and melt over medium. Add onion and cook until translucent.
- Add garlic and cook another minute until fragrant.
- Add flour and mix to combine. Add wine and whisk together.
- Slowly whisk in reserved broth and cream. Add bay leaves. Simmer until sauce has thickened (about 10 minutes).
- Remove sauce from heat and discard bay leaves. Add in 1/2 cup of parm and 2 tablespoons of basil. Cover and set aside.
- 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.
- Add 1/2 cup of the set aside sauce to the mixture. Stir. Fold in shredded chicken and remaining basil.
- 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.
- Spread one cup of the sauce on the bottom of a 9X13 pan.
- 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.
- 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.
- Take a nap because that took so much effort.