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.
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Tags: Chicken Pasta Recipes, Chicken pasta roll recipes, Chicken pasta rolls, Chicken pasta rolls recipe, Homemade Pasta Recipes, Italian Pasta Recipes, Pasta Recipes