Pasta Roll-Ups with Chicken, Sun-Dried Tomatoes, and Pine Nuts | America's Test Kitchen

Ingredients

• 1 pound boneless, skinless chicken breasts and/or thighs, trimmed
• 2 1/2 cups low-sodium chicken broth
• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion, minced
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 1/3 cup unbleached all-purpose flour
• 1/4 cup dry white wine
• 1 cup heavy cream
• 2 bay leaves
• 1/2 teaspoon fresh grated nutmeg
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 2 tablespoons chopped fresh basil leaves
• Salt and ground black pepper
• 10 ounces goat cheese
• 6 ounces whole-milk mozzarella cheese, sheredded (1 1/2 cups)
• 2 ounces Parmesan cheese, grated (1 cup)
• 1 large egg, lightly beaten
• 1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
• 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
• 1/4 cup pine nuts, toasted
• 2 teaspoons minced fresh oregano leaves
• 1/2 cup plus 2 tablespoons chopped fresh basil leaves
• 1/2 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
• 16 no-boil lasagna noodles