Alfredo Lasagna Rolls with Basil Chicken

Savory and oh so so good. This recipe should be on rotate weekly.

Nothing gets better than basil paired with chicken, alfredo sauce, and well , lasagna as rolls. So easy to control your portion size.

Ingredients from the grocery store:

• Boneless chicken breast 1-2

• Fresh basil

• 2 cups grated Parmesan cheese

• Heavy Whipping creme

• Lasagna Noodles

• 2 garlic cloves minced (2 tbsp)

• 1/2 cup butter

• 1-2 cups of mozzarella cheese for layering

• 1/2 tsp Italian seasoning

• 1/2 tsp salt

• 1/2 tsp cayenne pepper

• 1/2 tsp onion powder

• 1/4 tsp Pepper

• 1 cup spinach

• 2 tbs olive oil

• 1/2 tsp crushed red pepper for garnish (optional)

In a large pot, start by boiling water and add 1/2 tsp salt. Add Lasagna Noodles and cook per package instructions.

Sautee Spinach in a skillet with 2 tsp of olive oil for 3-4 minutes. Remove and set aside.

Prep cleaned chicken breast with onion powder, cayenne pepper, and black pepper.

In a non stick skillet, add 2 tbs olive oil and sear chicken on both sides for five minutes until brown on both sides. Remove from pan, chop into bite-sized pieces, and set aside.

Let’s make the alfredo sauce:

Add butter and cream to a large skillet and simmer over low heat for 2 minutes

Whisk in garlic, Italian seasoning, salt, and pepper for 1 minute.

Whisk in the parmesan cheese until melted. set aside.

In a shallow baking dish or clean board, add a bottom layer of lasagna pasta. Using a basting brush or spoon, add a small layer of alfredo sauce to pasta and spread. Then spread sauteed spinach, mozzarella cheese, chicken, and chopped basil. Top with more mozzarella and the tightly roll each layer of lasagna into a tight roll.

Place each finished roll into a shallow baking dish, add the Alfredo sauce, mozzarella cheese and fresh basil on top.

Cover the baking dish with aluminum foil and bake for 25-30 minutes 375.

Remove from oven, top with crushed red pepper and serve.