Chicken Tarragon Chèvre Beet Cannelloni

Chicken Tarragon Chèvre Beet Cannelloni 

Fresh Beet Pasta (rolled out into four long strips – NOT cut into linguine)
10 oz. chèvre goat cheese
1/4 tsp. black pepper, fresh ground
juice and zest of 1 lemon
1/2 lb. cooked chicken breast, shredded
3 Tbs. fresh tarragon, minced
extra virgin olive oil

 

Preheat oven to 350 degrees.

Whip together the goat cheese, black pepper, lemon zest and juice.

Divide into fourths and spread on the short end of each strip of Fresh Beet Pasta.

Sprinkle with 1/4 of the chicken and tarragon. 

Roll up.

Repeat with remaining ingredients.

Layer into a baking dish and drizzle with plenty of olive oil for baking.

Bake for about 25-30 minutes.

 

You may also create a lemon tarragon béchamel sauce, if desired, and drizzle over the cannelloni before baking.