Directions
- 1Cook the lasagna sheets until al dente and preserve the pasta water.
- 2Prepare the chicken by cutting into small cubes and add oil, salt, pepper, paprika, cumin, Dan O, garlic powder, and oregano. Add to a hot pan and cook the chicken (make sure you don’t crowd the pan).
- 3Preheat the oven to 400°F.
- 4Using the same pan as the chicken, add the garlic and cream cheese. Mix the cream cheese until it melts, then deglaze with chicken stock. Then add in the heavy cream, paprika, and oregano. Once the sauce starts to simmer, mix the cheese until it melts, then add pasta water.
- 5Assemble the rolls by layering sauce, then some shredded mozzarella, and shredded chicken. Roll these tightly and place in a baking dish.
- 6Pour the remaining Alfredo sauce over these rolls until they are covered and sprinkle with more mozzarella.
- 7Cover with aluminum foil and bake for 15-20 min. At the last minute, remove aluminum and broil the cheese.
Ingredients
- 3 chicken breast
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp Dan O original
- 1 tsp oregano
- 0.5 tsp cumin
- 1 tbsp avocado oil
- 6 shredded mozzarella
- 6 lasagna sheets
- 4 cloves minced garlic
- 4 oz cream cheese
- 2.5 tbsp unsalted chicken stock/broth
- 1 cup heavy cream
- 0.5 cup pasta water
- 0.33 cup shredded Parmesan cheese
Equipment
baking dishhot panaluminum foil
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