If you want to make a romantic dinner for your Valentine, but are in need of ideas, try these Pesto Chicken Lasagna Rolls in a Creamy Alfredo Sauce. They are SO delicious - filled with three kinds of cheese, pesto chicken, and pine nuts, but they're also really beautiful and almost mimic roses. Talk about a winning combination!
Chicken: Season chicken with salt and approx. 1/4 cup pesto and cook on stovetop until well done. Remove chicken and let rest before cutting into bite-size pieces.
Pasta: Fill large pot with water and 1 tsp. salt and set on stove to boil. Place pasta in boiling water and cook according to directions on package. Once pasta is cooked, drain hot water from pot, replace with cold water, and set aside.
Chicken: Season chicken with salt and approx. 1/4 cup pesto and cook on stovetop until well done. Remove chicken and let rest before cutting into bite-size pieces. Pasta: Fill large pot with water and 1 tsp. salt and set on stove to boil. Place pasta in boiling water and cook according to directions on package. Once pasta is cooked, drain hot water from pot, replace with cold water, and set aside.
Alfredo Sauce: Place large skillet on stove at medium heat. Add 1/4 cup pesto, and minced garlic. Stir in 2 cups heavy whipping cream and continue cooking a few minutes. Add 1 cup grated parmesan cheese and stir until melted. (If sauce is too thick, you can add 1/2 cup of water)
Assemble: Place parchment paper on flat surface. Drain water from individual pasta noodles and lay flat on parchment paper. Place layer of cheese filling on each noodle. Add chicken and pine nuts and roll. Place lasagna rolls in lightly greased baking dish. (It helps to put a little Alfredo sauce on bottom first, so lasagna doesn't stick to dish) Pour Alfredo sauce over rolled lasagna. Top with additional grated mozzarella cheese. Cover with aluminum foil and bake at 360ยบ for 30 minutes. Uncover, switch oven to Broil and let cook an additional 10 minutes until cheese is golden brown. Remove from oven, garnish with additional chopped parsley and enjoy!