A different twist on Chicken Alfredo that is also perfect for using up leftovers.
Chicken Alfredo Roll-Ups
2 – 3 medium-sized chicken breasts – Season to taste and bake until done. Cool. Shred with a fork. You will need about 2 ½ cups.
4 sheets of pasta (6” x 8”) – we like to use Olivieri™ Lasagna Sheets
9 regular lasagna noodles – Use the kind that need to be cooked and follow manufacturer’s directions.
3 cups shredded cheese – your choice – we use a mix of Mozzarella and Cheddar – Reserve ½ cup to spread on top of pasta.
2 cups fresh spinach leaves (optional)
2 ½ cups Alfredo sauce – your own recipe or a commercial brand. We have used Olivieri™ Alfredo Sauce.
Preheat the oven to 350°F.
Oil an 8” x 8” baking pan (sides and bottom). Spread ½ cup of Alfredo sauce on the bottom.
Divide chicken, spinach and cheese into equal parts – one dish of each for each piece of pasta that will be used.
Spread each piece of pasta with 2 – 3 tablespoons of Alfredo sauce. Be sure to take the sauce right to the edges of the pasta. Next layer is the shredded chicken – spread evenly all over the pasta. Lay a layer of spinach leaves next, and the last layer is the shredded cheese. Roll up the pasta from the short side, creating a pinwheel look, and place in the baking pan. Leave a small space between each Roll-up. Repeat until finished.
Spoon the remaining Alfredo sauce over and between the rolled up pasta. Bake for 20 minutes. Remove from the oven and spread reserved cheese over the Roll-ups. Return to the oven and bake for another 15 to 20 minutes. The cheese will have melted has browned.
Serve with a salad and garlic bread.
– Excess shredded chicken can be frozen for use in other dishes.
– Shredded ham can be used in place of chicken or turkey.
– Use pulled pork or beef in place of poultry or ham and replace the Alfredo sauce with a Marinara Sauce.