Chicken Pesto
Ingredients
12 lasagna noodles
1-1/2 cups shredded mozzarella
1 (15 ounce) container part skim ricotta cheese
1 egg
1 teaspoon minced garlic
1/3 cup grated or shaved Parmesan cheese, plus additional for topping
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper1/2 cup pesto
2 cups cooked,
chicken (store bought rotisserie chicken works perfectly)
2 cups marinara sauce
1/4 cup half and half
Method
####SIKI####
Cook lasagna noodles according to package directions.
Meanwhile, combine ricotta, egg, Parmesan, garlic, salt, and pepper in a small mixing bowl. Spread about 3 tablespoons of the ricotta mixture on a cooked, drained lasagna noodle then a little pesto, then some shredded chicken. Roll up and place in baking dish. Repeat with remaining noodles and filling.
Combine marinara and half and half. Spoon evenly over each rollup and the sprinkle with mozzarella cheese and additional Parmesan, as desired.
Baked, uncovered, at 350 degrees for 30 minutes until bubbly.
