Pesto Chicken Alfredo Lasagna Rolls
Описание:
Hello Hello! Welcome to Pintober Day 14! Today I will be making Chicken Alfredo Lasagna Rolls, and I am linking the Pin below -
http://www.pinterest.com/pin/29618211...
Let me tell you -- I did not follow the recipe -- It calls for cream cheese. So, as usual made up my own -- Chicken Pesto Alfredo Lasagna with mushrooms and shallots recipe. I used Left over Pesto Chicken, Pesto, Ricotta spinach and mushrooms! Yum -- I can smell it cooking right now!
I hope you enjoyed our video
Lots of love from my kitchen to yours!
Iamzorno
Subscribe Today
http://www.youtube.com/channel/UCLCxv...
Pesto Chicken Alfredo Lasagna Rolls
Recipe inspired by Angela Zornes
Ingredients
• One Chicken Breast -- Chopped Finely -- I used a leftover breast that was roasted with pesto
• 1 cup shredded Mozzarella or Italian blend cheese, plus more for topping
• 2 cups fresh spinach (or One Package)
• 1 package (8oz) white mushrooms, sliced
• 1 cup ricotta (whole milk)
• 1 egg
• 1 tsp. salt
• 1 tsp. black pepper
• 2 tbs. fresh chopped Italian parsley (I didn't have parsley)
• 1 shallot
• 2 cloves minced garlic
• 8-10 lasagna noodles, cooked as directed and cooled slightly
• 2 cups Alfredo Sauce, homemade or jarred
• 1 cup of Pesto, homemade or jarred
Directions
• Preheat oven to 350 degrees.
• In a skillet -- cook your mushrooms until golden brown and sliced shallot, garlic, spinach, and chicken.
• In a mixing bowl, mix egg, ricotta, cheese, pesto, salt, pepper, parsley & garlic until combined. Then add your chicken mushroom mixture together, mix until well combined
• Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.
• Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other. Lay the roll standing up -- so it looks like a flower. Nest them together keeping the seams closed
• Repeat with remaining noodles and filling, nesting each in the sauce.
• Top with one cup of Alfredo sauce and then top that with mozzarella or Italian blend cheese.
• Bake in oven for 30 minutes or until heated through and cheese is golden on top.
Hello Hello! Welcome to Pintober Day 14! Today I will be making Chicken Alfredo Lasagna Rolls, and I am linking the Pin below -
http://www.pinterest.com/pin/29618211...
Let me tell you -- I did not follow the recipe -- It calls for cream cheese. So, as usual made up my own -- Chicken Pesto Alfredo Lasagna with mushrooms and shallots recipe. I used Left over Pesto Chicken, Pesto, Ricotta spinach and mushrooms! Yum -- I can smell it cooking right now!
I hope you enjoyed our video
Lots of love from my kitchen to yours!
Iamzorno
Subscribe Today
http://www.youtube.com/channel/UCLCxv...
Pesto Chicken Alfredo Lasagna Rolls
Recipe inspired by Angela Zornes
Ingredients
• One Chicken Breast -- Chopped Finely -- I used a leftover breast that was roasted with pesto
• 1 cup shredded Mozzarella or Italian blend cheese, plus more for topping
• 2 cups fresh spinach (or One Package)
• 1 package (8oz) white mushrooms, sliced
• 1 cup ricotta (whole milk)
• 1 egg
• 1 tsp. salt
• 1 tsp. black pepper
• 2 tbs. fresh chopped Italian parsley (I didn't have parsley)
• 1 shallot
• 2 cloves minced garlic
• 8-10 lasagna noodles, cooked as directed and cooled slightly
• 2 cups Alfredo Sauce, homemade or jarred
• 1 cup of Pesto, homemade or jarred
Directions
• Preheat oven to 350 degrees.
• In a skillet -- cook your mushrooms until golden brown and sliced shallot, garlic, spinach, and chicken.
• In a mixing bowl, mix egg, ricotta, cheese, pesto, salt, pepper, parsley & garlic until combined. Then add your chicken mushroom mixture together, mix until well combined
• Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.
• Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other. Lay the roll standing up -- so it looks like a flower. Nest them together keeping the seams closed
• Repeat with remaining noodles and filling, nesting each in the sauce.
• Top with one cup of Alfredo sauce and then top that with mozzarella or Italian blend cheese.
• Bake in oven for 30 minutes or until heated through and cheese is golden on top.
Комментарии:
Angela Zornes пишет: It was delicious!
http://www.youtube.com/user/IamZorno"]
,[[[0,"It was delicious! "]
]
]
,,,,,,[]
,,,,[]
]
}]
,[1002,,,,,[3,"4teOFhmdUWDPmabLKhaAVHleD7cB5ArjnNY7Nep6qhA"]
,{"33558957":["up",""," пишет: Christi Kovach
janna pasta пишет: AWESOME! THANKS FOR HELPIN ME OUT IN THIS TIME OF NEED! HAVE TO MAKE DINNER FOR THE MOM IN LAW TONIGHT.
Chloe BubblySoup пишет: How good is it ? Taste good ?
"," пишет: HoneyTakesTheCake
Angela Zornes пишет: It was delicious!
Cookfor mykids пишет: Looks yummy!
Angela Zornes пишет: It was delicious!
http://www.youtube.com/user/IamZorno"]
,[[[0,"It was delicious! "]
]
]
,,,,,,[]
,,,,[]
]
}]
,[1002,,,,,[3,"4teOFhmdUWDPmabLKhaAVHleD7cB5ArjnNY7Nep6qhA"]
,{"33558957":["up",""," пишет: Christi Kovach
janna pasta пишет: AWESOME! THANKS FOR HELPIN ME OUT IN THIS TIME OF NEED! HAVE TO MAKE DINNER FOR THE MOM IN LAW TONIGHT.
Chloe BubblySoup пишет: How good is it ? Taste good ?
"," пишет: HoneyTakesTheCake
Angela Zornes пишет: It was delicious!
Cookfor mykids пишет: Looks yummy!
You'll Need:
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
Procedures : 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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