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Creamy Pesto Chicken Lasagna Roll-Ups
Plat

Creamy Pesto Chicken Lasagna Roll-Ups

1 hPour 8Nutri-Score C€€
par @vanessacooks_4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chicken breast (butterflied)Viandes2 morceaux
  • black pepper (ground)Épices1 g
  • salt (for the chicken and the pasta water)Épices6 g
  • garlic and herb seasoningÉpices6 g
  • paprikaÉpices3 g
  • oilÉpicerie15 ml
  • lasagna sheetsCéréales450 g
  • butterProduits laitiers45 g
  • garlic (minced)Fruits et légumes4 morceaux
  • heavy whipping creamProduits laitiers480 ml
  • Parmesan Romano cheese (grated)Produits laitiers90 g
  • pestoÉpicerie240 g
  • mozzarella (shredded)Produits laitiers110 g
  • parsley (chopped, for garnish)Fruits et légumes5 g

par portion

Nutrition

595kcal

Glucides
43 g
Protéines
22 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • Fouet
  • Passoire
  • Plat allant au four
  • Four

pas à pas

Préparation

  1. Boil the water

    • Set a pot over high heat and fill it with water.
    • Bring it to a boil while preparing the chicken.
    Étape 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.
    Étape 2

  3. Heat the pan

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

  4. Cook the lasagna sheets

    • Salt the boiling water and add the lasagna sheets.
    • Boil them, then drain and set aside.
    Étape 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.
    Étape 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.
    Étape 6

  7. Shred and combine the chicken

    • Shred the cooked chicken.
    • Stir it into the sauce, coating every piece.
    Étape 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.
    Étape 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.
    Étape 9

  10. Garnish and serve

    • Garnish with chopped parsley and serve.
    Étape 10
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