TLC Cooking "Chicken Noodle Roll-Ups"

Chicken Noodle Roll-Ups

Chicken Noodle Roll-Up

YIELD Makes 9 servings
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Serve this colorful lasagna-like dish for a special occasion!

INGREDIENTS

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
1	egg
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

PREPARATION:

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.

This recipe appears in: Chicken

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	2
Starch	1