Pasta Roll Ups with Chicken and Goat Cheese source: American Test Kitchen
Ingredients: Serve 6 to 8
Chicken and Sauce
1 pound boneless, skinless chicken breasts and/or thighs, trimmed
2 ½ cups low sodium chicken butter
4 tablespoons unsalted butter
1 onion, chopped fine
4 garlic cloves, minced
1/3 cup all purpose flour
¼ cup dry white wine
1 cup heavy cream
2 bay leaves
½ teaspoon ground nutmeg
1 ounce cheese, grated ( ½ cup )
2 tablespoons chopped fresh basil
Salt and Pepper
Filling and Noodles
10 ounces goat cheese ( 2 ½ cups )
6 ounces whole milk mozzarella cheese, shredded ( 1 ½ cups )
2 ounces cheese, grated ( 1 cup )
1 large egg, lightly beaten
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 garlic clove, minced
Salt and Pepper
½ cup plus 2 tablespoons chopped fresh basil
1/3 cup pitted green olives, chopped
16 no boil lasagna noodles
Procedures:
FOR THE CHICKEN AND SAUCE: adjust oven rack to middle position and heat oven to 350 degrees. Combine chicken and broth in large saucepan, cover, and simmer over medium heat until breasts register 160 degrees and/ or thighs register 175 degrees, 8 to 12 minutes.
Remove chicken from pot and pour liquid into measuring cup. Let chicken cool slightly, and then shred into bite size pieces.
Wipe pot dry, add butter, an melt over medium heat. Add onion an cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in white wine and simmer until nearly evaporated, about 30 seconds.
Gradually whisk in reserved broth and cream. Stir in bay leaves and nutmeg and simmer, whisking often, until sauce is thickened and measures about 10 minutes. Off heat, remove bay leaves. Whisk in Parmesan and basil and season with salt and pepper to taste. Cover sauce to keep warm; set aside.
FOR THE FILLING AND NOODLES: in large bowl, combine goat cheese mozzarella, ½ cup Parmesan, egg, lemon zest, lemon juice, garlic, ½ teaspoon salt, and ½ teaspoon pepper until uniform. Gradually stir ½ cup of sauce into cheese mixture, and then fold in shredded chicken, ½ cup basil, and olives; set aside.
Pour 1 inch of boiling water into 13 by 9 inch broiler safe baking dish and slip noodles into water, 1 at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with knife to prevent sticking. Remove noodles from water and place in single layer on kitchen towels; discard water and dry baking dish.
Spread 1 cup more sauce over bottom of baking dish. Mound ¼ cup of chicken cheese mixture evenly over bottom of each noodle and compact into tidy log. Roll noodle up around filling and lay seam side down in baking dish. Spoon remaining sauce evenly over filled noodles, covering pasta completely. ( assembled roll ups can be refrigerated, covered with plastic wrap, for up to 1 day. Remove plastic and bake as directed, increasing covered baking time to 45 to 55 minutes. )
Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray. Bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking.
Remove baking dish from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Remove foil from dish, sprinkle with remaining ½ cup parmesan, and broil until top is spotty brown, 4 to 6 minutes. Let casserole cool for 10 minutes, and then sprinkle with remaining 2 tablespoon basil and serve. End.
Notes from the test kitchen:
Making Pasta Roll Ups
Using a spoon mound the chicken cheese mixture over the bottom of each noodle, then compact the filling into a log.
Roll the noodle up and around the filling, then lay the roll up, seam side down, in a baking dish. End.
Ingredients: Serve 6 to 8
Chicken and Sauce
1 pound boneless, skinless chicken breasts and/or thighs, trimmed
2 ½ cups low sodium chicken butter
4 tablespoons unsalted butter
1 onion, chopped fine
4 garlic cloves, minced
1/3 cup all purpose flour
¼ cup dry white wine
1 cup heavy cream
2 bay leaves
½ teaspoon ground nutmeg
1 ounce cheese, grated ( ½ cup )
2 tablespoons chopped fresh basil
Salt and Pepper
Filling and Noodles
10 ounces goat cheese ( 2 ½ cups )
6 ounces whole milk mozzarella cheese, shredded ( 1 ½ cups )
2 ounces cheese, grated ( 1 cup )
1 large egg, lightly beaten
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 garlic clove, minced
Salt and Pepper
½ cup plus 2 tablespoons chopped fresh basil
1/3 cup pitted green olives, chopped
16 no boil lasagna noodles
Procedures:
FOR THE CHICKEN AND SAUCE: adjust oven rack to middle position and heat oven to 350 degrees. Combine chicken and broth in large saucepan, cover, and simmer over medium heat until breasts register 160 degrees and/ or thighs register 175 degrees, 8 to 12 minutes.
Remove chicken from pot and pour liquid into measuring cup. Let chicken cool slightly, and then shred into bite size pieces.
Wipe pot dry, add butter, an melt over medium heat. Add onion an cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in white wine and simmer until nearly evaporated, about 30 seconds.
Gradually whisk in reserved broth and cream. Stir in bay leaves and nutmeg and simmer, whisking often, until sauce is thickened and measures about 10 minutes. Off heat, remove bay leaves. Whisk in Parmesan and basil and season with salt and pepper to taste. Cover sauce to keep warm; set aside.
FOR THE FILLING AND NOODLES: in large bowl, combine goat cheese mozzarella, ½ cup Parmesan, egg, lemon zest, lemon juice, garlic, ½ teaspoon salt, and ½ teaspoon pepper until uniform. Gradually stir ½ cup of sauce into cheese mixture, and then fold in shredded chicken, ½ cup basil, and olives; set aside.
Pour 1 inch of boiling water into 13 by 9 inch broiler safe baking dish and slip noodles into water, 1 at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with knife to prevent sticking. Remove noodles from water and place in single layer on kitchen towels; discard water and dry baking dish.
Spread 1 cup more sauce over bottom of baking dish. Mound ¼ cup of chicken cheese mixture evenly over bottom of each noodle and compact into tidy log. Roll noodle up around filling and lay seam side down in baking dish. Spoon remaining sauce evenly over filled noodles, covering pasta completely. ( assembled roll ups can be refrigerated, covered with plastic wrap, for up to 1 day. Remove plastic and bake as directed, increasing covered baking time to 45 to 55 minutes. )
Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray. Bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking.
Remove baking dish from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Remove foil from dish, sprinkle with remaining ½ cup parmesan, and broil until top is spotty brown, 4 to 6 minutes. Let casserole cool for 10 minutes, and then sprinkle with remaining 2 tablespoon basil and serve. End.
Notes from the test kitchen:
Making Pasta Roll Ups
Using a spoon mound the chicken cheese mixture over the bottom of each noodle, then compact the filling into a log.
Roll the noodle up and around the filling, then lay the roll up, seam side down, in a baking dish. End.
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