Chicken Lasagna Roll-ups
Last year we went on a bike ride on the Greenbelt here in Idaho. The Greenbelt is a bike/walking path that follows the Boise River from Eagle to downtown Boise. It is a beautiful way to spend the day and there are lots of shops and restaurants not far off the path to explore. We stopped at a small cafe called Caffe Luciano’s. Andy and Luke ordered a cheese steak sandwich, Emma and I shared a pizza, Beau had pizza as well and we all soon became jealous of Gabi’s meal. She ordered Chicken Basil and Mascarpone Cannelloni. It was amazing.
This recipe is my attempt at copying that dish. Even if it is not an exact replica – it is delicious in it’s own right. If you are looking for something new to do with lasagna noodles, this might just be your solution. The chicken is tasty and the sauce on top is so creamy!
Chicken Lasagna Roll-ups
Shredded chicken rolled up in lasagna noodles covered with a Parmesan mascarpone sauce.
Ingredients
- 2 large chicken breasts
- 1/2 cup water
- salt and pepper
- olive oil
- 4 oz cream cheese room temperature
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 package lasagna noodles
- 16 oz mascarpone
- 1 cup heavy cream
- 1 1/2 cups Parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
Instructions
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Spray a 9 x 13 inch pan with non-stick cooking spray. In a large pot, cook the lasagna noodles according to the package directions. While the noodles cook, prepare the chicken.
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In a 12 inch skillet heat 2 tablespoons of olive oil. Add the chicken, salt and pepper on each side, and cook for 1-2 minutes on each side, until slightly browned. Add the water and reduce heat to a simmer. Cover and cook for about 7 minutes, until internal temp is 165° F.
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Let the chicken rest for a couple minutes. Drain the lasagna and rinse with cool water. Place the noodles on a clean towel and pat them dry. Cut about 10-12 noodles in half.
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In a medium bowl. Shred the chicken. Mix in the cream cheese and garlic and onion powder. Add salt and pepper to taste.
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Place about 1-2 Tablespoons of chicken onto the noodle (that you cut in half) and roll it up. Place it in the prepared pan. Keep doing that until you have used all the chicken – you should have about 20-25 rolls.
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In a small sauce pan on medium heat, mix the cream and mascarpone. Stir until the mascarpone is smooth and incorporated with the cream. When it boils, add the Parmesan cheese and stir until it is melted. Off the heat and add salt to taste.
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Because the lasagna roll-ups will have cooled off a bit you can do two things – pop it into the microwave for 1 – 1 1/2 minutes or keep it covered in a warm oven – about 125°F.
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Pour the sauce over the roll-ups. Sprinkle the mozzarella cheese over the top. Set the oven to broil on low. Place the pan in the oven. You only want to keep it in there long enough to melt the cheese on top – about 3-5 minutes. Keep your eye on it! When the cheese has melted to your satisfaction, take it out and serve immediately.
