January 5, 2011

Chicken Alfredo Lasagna Roll-Ups

2 large chicken breasts sliced (fajita style) or 1 can pre-cooked chicken
2 cloves garlic, minced
1 T Olive Oil
1 1/2 C. FRESH Spinach leaves, (I've also used fresh or dried parsley, in fact I think I like the fresh parsley the best. I just chop it up really small in my food processor.)
Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Medium-high until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce:
4T Butter
1 clove fresh garlic, minced
2T flour
1 C. Cream
1 C. Sour Cream
1/2 C. milk
1 C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream, milk& sour cream and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:
24 oz cottage cheese
1 egg
1/4 C Parmesan cheese
1/4 - 1/2 C. Mozzarella cheese
salt and pepper
12-14 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom.
Mix some sauce into the chicken... just enough to spoon on top of each roll up and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color.

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling. Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

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