Back of the Pantry Chicken Rolls

The name of this recipe says it all. The first time I made it, we were on a very tight budget and couldn't make a shopping trip for several more days. I wanted to make a nice meal with what I had on hand in the fridge and the back of my pantry. Frozen chicken breasts, lasagna noodles and bits and pieces leftover from previous meals were put together into what my husband thinks is a delicious dinner. The measurements for this recipe reflect how I would make it if I wasn't utilizing leftovers so they aren't concrete. Use what you have or buy it all new, whichever you prefer.

Back of the Pantry Chicken Rolls

1 Package lasagna noodles
1 Jar pasta sauce
2 Chicken breasts (A good rule of thumb is one breast per person)
1 1/2 Cups shredded cheese
3 Tablespoons Italian seasoning (I use a blend of basil, oregano, thyme and garlic)
Salt & Pepper (to taste)
1 Tablespoon olive oil
1/2 Cup Balsamic Vinaigrette Dressing
1/4 Cup grated Parmesan cheese

1. Marinate your chicken in the balsamic dressing in a zip top bag to prevent cross contamination in your refrigerator. Allow between 15 and 20 minutes for the marinade to flavor your chicken.

2. While the chicken is marinating, cook your pasta according to package directions until just the pasta is not quite al dente. You want it to be firm enough to hold up to filling and rolling. The pasta will finish cooking in the oven.

3. Drain your pasta and allow it to cool slightly so it can be handled.

 4. Remove your chicken from the marinade and dice the chicken into small cubes.

5. Heat the olive oil in a pan and add your chicken. I use the same pan I cooked the pasta in so I have one less dish to clean afterwards. Add the Italian seasoning, salt, pepper and an additional dash of the dressing if you so desire. Stir and cook the chicken until no longer pink.

6. Remove from the heat and stir in the shredded cheese and 1/2 cup of the pasta sauce until combined.

7. Lay out your pasta pieces and spoon enough filling on each one as to be divided evenly among your pasta.

8. Roll each piece of pasta up over the filling to form a pinwheel shape. If your filling falls out just add it back to the pot.

9. When you've got your rolls made place them into a lightly buttered baking dish. Cover each roll with 2 to 3 tablespoons of sauce and a sprinkle of grated Parmesan.

10. Bake in a preheated 350 degree oven for 15 minutes until sauce is bubbly.

I like to serve with a side salad because I always have a head of iceberg or a heart of romaine lettuce in my veggie drawer. You can dress your salad with the leftover balsamic dressing if you want to carry over the flavor from you chicken.

Ryan (my husband) is a VERY hard diner to please but he loves this easy chicken dinner.

Happy noshing :)