Roulés au poulet Alfredo

Ingrédients

• 2 small chicken breasts
• 1 1/2 cups water
• 1 tsp chicken bouillon
• 1 Tbsp Italian Seasoning Dressing Mix
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 Tbsp butter
• 3 garlic cloves (minced)
• 2 Tbsp all-purpose flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups skim milk
• 4 oz Neufchatel cream cheese
• 1 cup freshly grated parmesan cheese
• 9 Lasagna Noodles
• 3 cups mozzarella

Préparation

1. 1

   Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours. Shred chicken & add a little bit of broth to keep moist. Season with oregano, garlic powder & salt. Set aside.

2. 2

   Heat up a pot of salted water & boil lasagna noodles until al dente. Rinse with cold water. Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water. Set aside.

3. 3

   Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds. Add flour, salt, & pepper, to make a roux. Gradually whisk in milk. Let heat until boiling & thickens slightly. Remove from heat & add cream cheese & grated parmesan. Stir until cheese melts & let stand. Will thicken as it cools slightly.

4. 4

   Spread a small amount of alfredo sauce in the bottom of a square baking dish. Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese. Roll lasagna up & place seam side down into prepared dish. Repeat with remaining lasagna rolls. Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.

5. 5

   Bake at 350˚F for 30-40 minutes or until sauce bubbles & cheese browns.

6. 6

   *Optional: Let stand for 10 minutes before removing from pan. The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.