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Creamy Pesto Chicken Lasagna Roll-Ups
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Creamy Pesto Chicken Lasagna Roll-Ups

1 hPara 8Nutri-Score C€€
de @vanessacooks_4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • chicken breast (butterflied)Carne2 piezas
  • black pepper (ground)Especias1 g
  • salt (for the chicken and the pasta water)Especias6 g
  • garlic and herb seasoningEspecias6 g
  • paprikaEspecias3 g
  • oilDespensa15 ml
  • lasagna sheetsCereales450 g
  • butterLácteos45 g
  • garlic (minced)Frutas y verduras4 piezas
  • heavy whipping creamLácteos480 ml
  • Parmesan Romano cheese (grated)Lácteos90 g
  • pestoDespensa240 g
  • mozzarella (shredded)Lácteos110 g
  • parsley (chopped, for garnish)Frutas y verduras5 g

por ración

Nutrición

595kcal

Carbohidratos
43 g
Proteínas
22 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Varillas
  • Escurridor
  • Fuente de horno
  • Horno

paso a paso

Preparación

  1. Boil the water

    • Set a pot over high heat and fill it with water.
    • Bring it to a boil while preparing the chicken.
    Paso 1

  2. Season the chicken

    • Season the butterflied chicken pieces with black pepper, salt, garlic and herb seasoning and paprika.
    • Rub the seasonings in, coating both sides.
    Paso 2

  3. Heat the pan

    • Set a large pan over medium-high heat and drizzle in the oil.
    • Let it heat up.
    Paso 3

  4. Cook the lasagna sheets

    • Salt the boiling water and add the lasagna sheets.
    • Boil them, then drain and set aside.
    Paso 4

  5. Cook the chicken

    • Place the chicken in the hot pan and cook for 6 minutes.
    • Flip and cook another 6 minutes, until fully cooked through.
    • Set the chicken aside on a plate.
    Paso 5

  6. Make the creamy pesto sauce

    • Lower the heat to medium-low and melt the butter in the same pan.
    • Add the minced garlic and whisk for 30 seconds until fragrant.
    • Pour in the heavy cream and sprinkle in the Parmesan Romano, whisking until the cheese melts.
    • Scoop in the pesto and whisk until the sauce thickens slightly.
    Paso 6

  7. Shred and combine the chicken

    • Shred the cooked chicken.
    • Stir it into the sauce, coating every piece.
    Paso 7

  8. Roll the lasagna

    • Spread a couple of spoonfuls of sauce in a baking dish.
    • Lay down a lasagna sheet, scoop on some creamy pesto chicken and roll it up.
    • Repeat to make eight rolls, keeping some sauce for topping.
    Paso 8

  9. Top and bake

    • Spoon the remaining sauce over the rolls, coating all the pasta.
    • Top with the shredded mozzarella.
    • Bake at 215 °C for 20 to 25 minutes, until golden and bubbly.
    Paso 9

  10. Garnish and serve

    • Garnish with chopped parsley and serve.
    Paso 10
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