Easy Chicken Noodle Roll-Ups: A Delicious & Colorful Dish

Chicken Noodle Roll-Up

YIELD Makes 9 servings

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:

1. Cook lasagna noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place in single layer on aluminum foil.
2. 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.
3. 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.
4. 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: Serving Size: 1 roll-up Fiber 2 g Carbohydrate 17 g Cholesterol 46 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 22 % Calories 179 Protein 18 g Sodium 291 mg DIETARY EXCHANGE: Meat 2 Starch 1