Caprese Chicken Roll Ups
1 pack of lasagna noodles
2 c. ricotta
1 c. shredded mozzarella
3/4 c. olive oil-packed sun-dried tomatoes, finely chopped
2 tbsp. chopped basil – I used chopped spinach instead and then I added a heaping tablespoon of my “Classico Basil Pesto”
Freshly ground black pepper
1/2 c. low-sodium chicken broth
1/2 c. heavy cream
1 pack of chicken breast
Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta noodles until al dente. Drain, then let cool.
In another large pot of boiling water, cook chicken breast until cooked through. Once cooked, take out of water and shred the chicken.
Meanwhile, in a large bowl, stir together ricotta, mozzarella, half the sun-dried tomatoes, and basil and season with salt and pepper. Then add shredded chicken.
In a small saucepan over low heat, combine chicken broth, heavy cream, and remaining sun-dried tomatoes. Bring to a simmer and let cook 5 minutes. I added another little teaspoon of my basil pesto (love that stuff)
Pour almost all the sauce into an ovenproof skillet or baking dish. Spoon ricotta filling onto lasagna noodles and make a thin layer on one side of noodle, then roll it up and add to pan, then spoon over remaining sauce.
Bake until cheese is melty and bubbling, 15 to 20 minutes.
I sprinkled some mozzarella and Parmesan cheese on top and put back in for about 7 minutes.