Chicken Lasagna Rolls with Chive-Cream Sauce
Recipe from
Family Circle
Individual lasagna rolls make this dish both fun and easy to eat. Just add crusty Italian bread or bread sticks and you have a meal!
Servings:
6 servings
Prep Time:
40 mins
Total Time:
1 hr 15 mins
Ingredients
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6dried lasagna noodlessee savings
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1 8-ounce packagereduced-fat cream cheese (Neufchatel), softenedsee savings
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1/2 cupmilksee savings
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1/4 cupgrated Romano or Parmesan cheesesee savings
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1 tablespoonsnipped fresh chivessee savings
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1 1/2 cupschopped cooked chickensee savings
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1/2 of a 10-ounce packagefrozen chopped broccoli, thawed and drained (1 cup)see savings
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1/2 cupbottled roasted red sweet peppers, drained and slicedsee savings
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1/8 teaspoonground black peppersee savings
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1 cuppurchased marinara or pasta saucesee savings
Directions
1.
Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.
2.
Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
3.
For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.
4.
Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.
Nutrition information
Per serving: Calories 288, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 65 mg, Sodium 412 mg, Carbohydrate 22 g, Total Sugar 2 g, Fiber 2 g, Protein 19 g, Vitamin C 89%, Calcium 13%, Iron 10%
Percent Daily Values are based on a 2,000 calorie diet
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