Chicken and Broccoli Alfredo Roll-Ups

Ingredients:

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For the Alfredo Sauce:

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1/4 cup unsalted butter

3 teaspoons garlic, minced

6 strips thick-cut turkey bacon, cooked and crumbled

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper

2 cups heavy cream

1 cup parmesan cheese, grated

For the Roll-Ups:

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9 lasagna noodles, cooked al dente

1 1/2 cups ricotta cheese

2 cups rotisserie chicken, chopped

2 cups broccoli florets, steamed and chopped

2 cups mozzarella cheese, shredded (divided)

1/2 cup parmesan cheese, grated

Parsley, chopped for garnish

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Instructions:

Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.

For the Alfredo Sauce: In a large saucepan over medium heat, melt butter. Add garlic, most of the crumbled turkey bacon (reserve some for topping), salt, pepper, crushed red pepper, and heavy cream. Heat until it starts to boil gently.

Reduce heat and boil gently until the mixture thickens (about 8 minutes). Remove from heat and stir in parmesan cheese.

For the Roll-Ups: Lay a sheet of parchment paper on a work surface. Place cooked lasagna noodles on the parchment paper.

In a large bowl, combine ricotta, chicken, broccoli, 1 cup of mozzarella, and parmesan cheese. Mix well.

Divide the mixture evenly among the noodles (about 1/2 cup per noodle). Spread the mixture and roll up each noodle tightly.

Place the rolled noodles seam-side down in the prepared baking dish. Pour Alfredo sauce over the top and sprinkle with remaining mozzarella and reserved turkey bacon.

Bake for 30-35 minutes until the cheese is melted and bubbly. Serve garnished with chopped parsley.

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Notes:

You can make the Alfredo sauce and assemble the roll-ups ahead of time and refrigerate overnight.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Prep Time: 30 minutes | Cook