Cook lasagna noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place in single layer on aluminum foil.

Preheat oven to 375 degrees.

Place chicken in food processor or blender; process until finely chopped. Spray large nonstick skillet with nonstick cooking spray; place over medium heat. Add chicken; cook 4 minutes or until chicken is no longer pink. Stir in broccoli; cook until broccoli is crisp-tender, about 3 minutes. Cool.

Combine cottage cheese, egg, chives, nutmeg and black pepper. Stir in chicken mixture. Spread a generous 1/3 cup filling over each lasagna noodle. Roll up noodles, starting at short end. Place filled rolls, seam-side down, in 10- by 8-inch baking dish; set aside.

Melt margarine in small saucepan. Stir in flour; cook 1 minute. Whisk in chicken broth, milk and mustard. Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set.

This recipe yields 9 servings.

Exchanges Per Serving: 1 Starch, 2 Meat.

Nutrition Facts: Calories 179; Calories from fat 22%; Total Fat 4g; Saturated Fat 1g; Protein 18g; Carbohydrates 17g; Cholesterol 46mg; Sodium 291mg; Dietary Fiber 2g.