Gluten Free Chicken Alfredo Rolls
 
Prep time
Cook time
Total time
 
Gluten Free Chicken Alfredo Rolls
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 cups cooked shredded chicken
  • 12 Tinkyada Lasagne
  • fresh chopped parsley
  • 1 cup heavy cream
  • 2 cups shredded parmesan
  • salt and pepper
  • 1 (15 oz.) ricotta cheese
  • 1 egg
  • 1 stick butter
Instructions
  1. Cook the pasta according to package directions, do not overcooked.
  2. In a saucepan, add the butter and cream. Warm for 2 minutes then add the parmesan. Stir until melted.
  3. In a medium bowl combine the ricotta cheese, 2 tablespoons of chopped parsley and the egg.
  4. Lightly grease a 13x9 inches baking dish.
  5. Lay pasta and spoon some ricotta mixture then add shredded chicken and roll it up. Arrange the pasta rolls on the baking dish. When done, pour the sauce over the pasta rolls. Sprinkle some chopped parsley and bake for 30 minutes at 350 degrees F.
Notes
This pasta is very difficult to work with. It's best to undercook them so they don't crumble. It should be good since you still need to bake it.
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-alfredo-rolls/