Chicken Pesto

click below to get the full recipe










































































































































































makes approximately 18 biscuits

12 lasagna noodles

1-1/2 cups shredded mozzarella

1 (15 ounce) container part skim ricotta cheese

1 egg

1 teaspoon minced garlic

1/3 cup grated or shaved Parmesan cheese, plus additional for topping

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1/2 cup pesto

2 cups cooked, shredded chicken (store bought rotisserie chicken works perfectly)

2 cups marinara sauce

1/4 cup half and half

How to Make It

Cook lasagna noodles according to package directions.

Meanwhile, combine ricotta, egg, Parmesan, garlic, salt, and pepper in a small mixing bowl. Spread about 3 tablespoons of the ricotta mixture on a cooked, drained lasagna noodle then a little pesto, then some shredded chicken. Roll up and place in baking dish. Repeat with remaining noodles and filling.

Combine marinara and half and half. Spoon evenly over each rollup and the sprinkle with mozzarella cheese and additional Parmesan, as desired.

Baked, uncovered, at 350 degrees for 30 minutes until bubbly.

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking, school cooking, school vacation,