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Chicken and Spinach stuffed pasta rolls

This is a revised version of a Southern Living recipe that I got from my friend, Stephanie.  She had us over for dinner one night and made this delicious Italian dish.  I made some changes from the original (Chicken Cannelloni with Roasted Red Bell Pepper Sauce), to make it a bit healthier.  I traded the cannelloni pasta for whole wheat lasagna noodles.  I couldn't find a whole grain or low-carb cannelloni pasta, so the lasagna noodles worked great. I loved her idea of using a jar of marinara in place of the homemade pepper sauce for convenience.  Buying an organic, roasted chicken is also a big time saver if you don't already have cooked chicken breast on hand.  Enjoy~

Chicken and Spinach Stuffed Pasta Rolls



Ingredients:
1 box whole wheat lasagne noodles
4 cups finely chopped cooked chicken breast
2 (8oz) containers chive and onion cream cheese
1/4 cup fat free ricotta cheese(use a good quality cheese here)
1 (10oz) package of chopped, frozen spinach, thawed and well drained (squeeze all water out!)
1 cup shredded mozzarella cheese
1/2 cup whole wheat breadcrumbs
3/4 tsp garlic salt
1 tsp pepper
1/2 tsp Italian seasoning blend(such as McCormick's)
2 jars of Organic marinara sauce
1/2 cup mozzarella for topping

Cook lasagne noodles according to package directions and set aside.  Stir together chicken and next 8 ingredients in a large bowl.  With a large scoop or 1/2 cup measuring cup, place mixture on one end of the lasagne noodle and roll up.  It should look like this:



Pour about 1/4 cup marinara sauce in the bottom of a 13x9 pan and spread out.  Start placing the lasagne rolls in the pan until it is filled and filling is used up (there will be a few noodles leftover). 


Cover with marinara sauce and sprinkle with 1/2 cup cheese. 


Bake, covered, at 350 degrees for 25 minutes.  Remove cover(foil) and cook for 5 more minutes. 


Serve with crusty garlic bread and a salad.  Yum!

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