Ingredients for Chicken And Cheese Rotolo With Many Cloves Garlic Sauce
- Boneless Skinless Chicken Breast
- Reduced Fat Ricotta Cheese
- Garlic Cloves
- Dried Marjoram
- Thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Lasagna Noodles
- Olive Oil
- Reduced Sodium Fat Free Chicken Broth
- Dry White Wine
- Chicken Broth
- 2 tbsp all-purpose flour
- 1 tbsp chopped fresh parsley
- White Pepper
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How to Make Chicken And Cheese Rotolo With Many Cloves Garlic Sauce
- Preheat oven to 350°F (175°C). Cook chicken and noodles according to package directions.
- In a large bowl, combine 1.5 lbs cooked and shredded chicken, 2 cups shredded mozzarella cheese, 1/2 cup finely minced garlic, 1 tbsp dried Italian herbs, 1 tsp salt, and 1/2 tsp black pepper.
- Spread 3-4 tablespoons of the chicken mixture onto each cooked noodle.
- Roll up each noodle and place seam-side down in a greased 13x9 inch baking dish.
- In a medium skillet, heat 2 tbsp olive oil over medium-low heat. Add 1 cup minced garlic and cook covered for 10 minutes, or until tender.
- Lightly mash the garlic cloves with a fork.
- Add 1 1/2 cups chicken broth to the skillet and bring to a boil.
- In a small bowl, whisk together 2 tbsp all-purpose flour, 1 tbsp chopped fresh parsley, and 1/4 cup chicken broth until smooth.
- Gradually whisk the flour mixture into the boiling broth and garlic mixture.
- Reduce heat and simmer for 1 minute, or until thickened. Season with salt and pepper to taste.
- Pour the garlic sauce evenly over the rolled chicken and noodles in the baking dish.
- Bake uncovered for 20-30 minutes, or until the rotolo are heated through and the sauce is bubbly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
3g
Carbs
13g
