Warning! This is NOT diet food! My poor husband is in a weight loss challenge with his co-workers and I have not been very nice with my choice of dinners. Although this meal is not diet friendly, it can be your taste buds best friend! I have to give myself a pat on the back with this one, I truly outdid myself! Haha! I love spinach artichoke dip, but don't get it often enough, usually only around super bowl party time. I decided to do a spin off of my original spinach artichoke dip and make a delightful dinner. I promise you will not be disappointed in this one!
Things you need:
2 C shredded roasted chicken ( I shredded a rotisserie chicken I purchased at the deli)
14 oz can artichoke hearts Chopped in food processor
1 Tbsp minced garlic
8 oz softened cream cheese
1 cup mozzarella
3/4 C Parmesan/Romano grated cheese
1 C frozen spinach
1/2 C diced bell pepper
1 jar pesto Alfredo sauce
15 lasagna noodles
combine shredded chicken, chopped artichoke, garlic, spinach, bell pepper, mozzarella, Parmesan, softened cream cheese, salt and pepper to taste in a large bowl. mix together well!
cook lasagna noodles until al dente and drain
coat bottom of 9x13 cake pan with 1/2 the pesto Alfredo sauce
add about 2 tbsp. chicken mixture to middle of cooked lasagna noodle and roll up.
place stuffed pasta roll seam side down into pan
continue steps until all fifteen pasta noodles are stuffed and rolled
cover rolled pasta with remaining half of the pesto Alfredo
sprinkle top with desired amount of mozzarella and Parmesan
bake @ 350 F for 25 minutes
let set about five minutes and serve