Chicken Noodle Roll-Up
Serve this colorful lasagna-like dish for a special occasion!
Makes 9 servings
|9||uncooked lasagna noodles (about 9 ounces)|
|8||ounces boneless skinless chicken breasts, cut into chunks|
|Nonstick cooking spray|
|2||cups finely chopped broccoli|
|2||cups low-fat (1%) cottage cheese|
|2||teaspoons minced fresh chives|
|1/4||teaspoon ground nutmeg|
|1/4||teaspoon black pepper|
|1||tablespoon reduced-fat margarine|
|2||tablespoons all-purpose flour|
|1||cup reduced-sodium chicken broth|
|1/2||cup fat-free (skim) milk|
|1/2||teaspoon dry mustard|
|1||medium tomato, seeded and chopped|
- Cook lasagna noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place in single layer on aluminum foil.
- Preheat oven to 375°F. Place chicken in food processor or blender; process until finely chopped. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes or until chicken is no longer pink. Stir in broccoli; cook about 3 minutes or until broccoli is crisp-tender. Cool.
- Combine cottage cheese, egg, chives, nutmeg and black pepper in medium bowl. Stir in chicken mixture. Spread a generous 1/3 cup filling over each lasagna noodle. Roll up noodle, starting at short end. Place filled roll, seam side down, in 11X7-inch baking dish; set aside.
- Melt margarine in small saucepan. 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. Garnish as desired.
|Serving Size:||1 roll-up|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||22 %|
Check out more recipes for Chicken