Alfredo Chicken Lasagna Roll-Ups

I wanted to try something a little different than the Cheesy Lasagna Roll-Ups I made the last time, and ended up creating this confection.

Since I used more butter/cheese to make the sauce rather than simple tomato sauce, the points value got a little bigger. That being said, I enjoyed this version a bit more (probably because of the sauce, but especially because I used pulled chicken instead of ground turkey). Let me put it this way: it's worth it to just have one noodle this time around and pair it with some fresh zucchini or green beans. The creamier sauce will help fill you up a bit more than the tomato sauce, too.

One of my favorite things about this recipe is that it is a really good meal for those days when your family eats at different times. So if one person eats at 6 pm and the others eat at 9 pm, this meal can easily be set aside to be put in the oven when each family member is ready.

Also, this may sound strange, but to any of you out there who like the outer shells of crab rangoon... the bottom part of the noodles somehow really reminded me of them (minus the crab).

Enjoy!

ALFREDO CHICKEN LASAGNA ROLL-UPS

Servings: 1-2 noodle(s)/person

Nutritional Information:

WW Points Plus: 6+/noodle

Ingredients:

• For the Noodles/Filling:
• Lasagna noodles
• 1 large egg white, gently beaten
• 2 tsp garlic powder
• 1/4 tsp oregano
• 1-1.5 cups Low-fat ricotta cheese
• 3/4 cup Weight Watchers Italian Blend cheese
• About 6-8 oz pulled chicken
• For the Cream Sauce:
• 3 TBSP skim milk
• 2 TBSP butter
• 2 TBSP Parmesan cheese
• 2 TBSP corn starch

Directions:

1. Cook noodles according to package directions.
2. In a small bowl, combine egg white, spices, and cheeses.
3. Chop/pull chicken into small pieces (if necessary).
4. In a small stovetop pan, heat butter and milk, gradually adding in Parmesan cheese and corn starch to help create a thicker consistency (you may need more or less).
5. When noodles have finished cooking, run under cool water and set aside.
6. Fill pasta with the cheese mixture and chicken, rolling each noodle.
7. After placing all of the rolls in a nonstick pan, pour a few spoonfuls of cream sauce on top of each noodle.
8. Bake for about 15-20 minutes (until cheese is melted) at 350° F.
9. Enjoy!