Recipe for cooking chicken pasta rolls

Quick Meals- Salads and Pasta :: Pasta Recipes

Chicken Pasta Rolls

9 uncooked lasagna noodles (about 9 oz.)
8 oz. boneless skinless chicken breasts, cut into chunks
2 C. chopped finely broccoli
2 C. ricotta
1 egg
2 tsp. minced fresh chives
1/4 tsp. ground nutmeg
1/4 tsp. ground black pepper
1 Tbsp. butter
2 Tbsp. flour
1 C. chicken broth
1/2 C. milk
1/2 tsp. dry mustard
3 cloves garlic, crushed
1 med. tomato, seeded and chopped

Cook lasagna noodles according to pkg. 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 chopped finely.

Preheat a nonstick pan; add chicken, and cook 4 min. or until chicken is no longer pink.

Stir in broccoli; cook until broccoli is tender, about 8 min. Cool.

Mix together ricotta cheese, egg, chives, nutmeg, garlic and black pepper in med. bowl. Stir in chicken mixture. Spread generous 1/3 C. filling over each lasagna noodle. Roll up noodles, starting at short end. Place filled rolls, seam side down, in a 10 x 8-in. baking dish; set aside.

Melt margarine in sm. saucepan over med.-high heat. Stir in flour; cook 1 min.

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 min. or until filling is set.