Featured, Recipe

Chicken Roasted Tomato Alfredo Roll Ups

I have a very soft spot for carbs more, specifically pasta. Lately, the weather has just sucked. I don’t think we’ve seen the sun in almost 10 days and on top of it, we had our first snow this week as well.  I had a hankering the other day and decided I really wanted some Chicken Roll-Ups.  We were having my sister and her kids over for dinner and I just knew Cat would love it.  I didn’t realize how much Stella would love it too.

I do have to say these are probably the most “complicated” recipe to date. But that’s really just because of the labor that goes into layering the rolls then rolling them up.  I also further complicated matters by using gluten-free noodles by Tinkyada, I made a few mistakes in preparing these which I will get to later on in the post.

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Ingredients:

Jump to Directions Here:

I really feel like I made more mistakes than just overcooking the noodles for prepping. Now don’t get me wrong, the noodles were not mushy, they didn’t taste bad at all. They were just difficult to work with.  Which is more user error than a faulty product,  I don’t typically cook Gluten Free noodles. I either sub with veggies like spaghetti squash, zucchini noodles or just rice. I believe my errors with the noodles were, I boiled them for too long and I pulled them out of the water while they were hot.

Suggestion: I would boil them until they are flexible so you won’t break them but you can still roll them and I would leave them in water.  It might even help to take your boiling water draining a bit of the hot water and adding ice cubes to cool them.  My issue with draining them was two-fold. First, they were like a million degrees and second by the time they were cool enough to handle they were stuck together.  This caused a lot of creativity on my end to layer the broken noodles and roll them up so they didn’t look like a toddler rolled these.

Once the noodles were separated it was easier to layer the filling.  My suggestion is to layer the ricotta first, sauce, mozzarella cheese then roll. Add rolls to baking dish with the seam face down.  Once the pan is filled take the remaining sauce from jar #2 and pour over the rolls.  Another mistake I made was to only cover the rolls with a little bit of sauce.  After I took my first bite I ended up adding more sauce. Then add a layer of mozzarella over the top.  Sprinkle with Garlic Salt and cover with tinfoil. Pop into the oven for 30 minutes.  Once the timer went off I removed the tinfoil and set the dish back in the oven to broil on high for 5-10 minutes depending on how melty and crispy you prefer your cheese. Enjoy.

Directions:

  1. Preheat oven to 350.
  2. Boil Noodles – Jump to Suggestion Here:
  3. Pull one noodle from the water.
  4. Layer Ricotta.
  5. Layer Sauce.
  6. Layer Mozzarella Cheese.
  7. Roll.
  8. Repeat until your pan is full.
  9. Cover rolls with remaining sauce.
  10. Season with Garlic Salt.
  11. Season with Italian Seasoning.
  12. Cover with Tin Foil
  13. Bake for 30 minutes
  14. Remove tin foil.
  15. Broil dish on high for 5-10 minutes depending on preference.
  16. Serve.

Anchor Hocking 3-Quart Glass Baking Dish with Green TrueFit Lid – I love the lid on this dish. Makes storing leftovers (if there are any) in the fridge really easy.  Also, makes transportation mess free.

To keep my counters clean I use this Blue Ceramic Mason Jar Spoon Rest by World Market, I think they are super cute.

 

To see more recipes from Stella and Jay click here: Recipes

-Stella & Jay

*Gluten Free

 

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