When I was a kid we used to go to Florida every year to visit both sets of grandparents who lived in the same old folks park. It was always a blast. This in no way relates to this recipe, other than it allows me to reminisce on one of my favorite memories. The Florida flea markets.
As a child, the flea markets were such an exciting place. So much stuff, flashy, plastic, old and new, piles of crap that my parents knew I did not need, but my Grammy knew I did. My Grammy really liked the t-shirts. The best t-shirt I ever got there was a black shirt with a giant roll slathered with butter on the front. On the back it read “I’m like butta. I’m on a roll.” I guess that story does relate to the recipe listed below…because rolls.
As per usual, any ingredients that are underlined below can be found in our on-farm market!
Lemon Herb Chicken Alfredo Rolls
Alfredo Sauce (only takes 10 minutes!)
- ½ cup butter
- 1 ½ cups heavy cream (or raw milk…you can join Larson Farm raw milk CSA here…one of their drop sites is our farm!)
- 2 garlic cloves, smashed then minced
- ½ teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups grated parmesan (or try the provolone asiago cross called Bel Ciello)
Rolls
- 8-10 lasagna noodles, cooked a few minutes less than the required time
- 2 ½ cups alfredo sauce
- 2 lbs Lemon Herb Chicken Sausage
- Oregano
- 2 cups chopped spinach or kale
- 3 cups of cheese (mozzarella or tilsit go well with this recipe)
- Cook your chicken sausage in a large skillet. Transfer to a bowl to rest and use the same pan for the alfredo sauce. To make the sauce start by adding the butter and cream to the large skillet on low heat. Simmer for 2 minutes. Whisk in the garlic and other seasonings for about 1 minute. Whisk in your cheese until melted. Remove from heat.
- Cover the bottom of a 9 x 13 pan with alfredo sauce, about ½-⅓ cup. Lay your noodles out on a cutting board or piece of parchment paper to assemble.
- Spread about 2 tablespoons of alfredo over each noodle. Sprinkle with oregano then spread a few spoonfuls of your cooked chicken sausage evenly across the noodle. Top with some of your chopped spinach or kale, then a few tablespoons of cheese.
- Carefully roll each noodle and place seam side down into your baking dish. Pour remaining sauce over top and sprinkle with the rest of the cheese.
- Bake at 350° for about 30 minutes or until the cheese is melted and bubbly.
