Week 41: Recipe #4--Chicken Alfredo Roll-Ups

Yummmmm.....these were good!  Probably not the best if you're counting points, calories, or carbs, but they were GOOD.  And you can splurge every now and again, right?  This recipe comes from a blog called Mmm...Cafe (see link below).  I followed the recipe exactly, as well as making the homemade alfredo sauce.  Because of that, and having to cook the chicken (I'd get a rotisserie next time), this recipe was a bit time-consuming to make.  However, if you already had cooked chicken at the ready, and you used store-bought alfredo sauce, or had some pre-made, this would come together pretty quickly.  I can say, I wouldn't use store-bought after this sauce.  It was really tasty.  Loved it.  The whole meal was a huge hit with the husband and kids as well.  I served these roll-ups with green beans and applesauce.  Makes 9 roll-ups.  **The original recipe says that 3 roll-ups are a serving, so there are 3 servings.  However, my husband and I were satisfied with 1 roll-up each...I could maybe eat 2, but 3 would be too much.

You'll Need:

• 9 lasagna noodles
• 2 c. cooked, shredded chicken
• oregano
• garlic salt
• 3 c. shredded mozzarella
• 1/2 c. butter
• 2 oz. cream cheese
• 2 c. heavy cream
• 2 tsp. garlic powder
• 1/2 tsp. fresh minced garlic
• salt and freshly ground black pepper
• 1/2 tsp. dried oregano
• 2/3 c. parmesan cheese

Preparation:

1. For the sauce:  In a medium to large saucepan, melt the butter over medium heat.  Add fresh minced garlic and cook for 1 minute, or until fragrant.  Add the cream cheese and whisk to smooth and melted.  Whisk in the heavy cream.
2. Season with the garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.  Stir in the cheese and when melted, remove from heat and set aside.
3. Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with nonstick spray and pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan.  Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente.  Drain the noodles with cold water to prevent them from sticking to each other.  Then, lay out each noodle individually and blot dry with a paper towel.
4. Spread about 2 tablespoons alfredo sauce over each noodle.  Sprinkle oregano and garlic salt on top of the sauce.  Take 1/9 of the shredded chicken and spread it out evenly over each noodle.  Add approximately 3 tablespoons cheese.  To roll up, start at one end and roll the noodle over the toppings.  You will need to lift up the noodle a little to prevent squishing out the inside ingredients while rolling.
5. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.  Once they are all in the pan, pour the remaining alfredo sauce over the top.  Top with remaining cheese.  Bake for about 30 minutes., or until the cheese is completely melted on top.

Recipe and link:  http://mmmcafe.blogspot.com/2012/01/chicken-alfredo-roll-ups.html