Sunday, October 25, 2015

Chicken Cannelloni with Roasted Red Bell Pepper Sauce

By popular demand - Canneloni/Canteloni/Cafelone/Bologna
*This recipe freezes really well.  Freezer tip included below.

1 (8oz) pkg - cannelloni/manicotti shells (I think you could use any shell that you can stuff)
4 cups - finely chopped cooked chicken
2 (8oz) pkg - chive & onion cream cheese (I use regular)
1 (10oz) pkg - frozen, chopped spinach, thawed & well drained (or you can steam fresh spinach)
1 cup - mozzarella cheese, grated
1/2 cup - Italian seasoned bread crumbs (I don't add any bread crumbs)
3/4 t - garlic salt
1 t - pepper

Cook pasta & drain.
Stir together remaining ingredients. 
Stuff pasta to desired fullness and place in greased baking dish.

Roasted Red Bell Pepper Sauce

2 jars - roasted red bell peppers (I roast my own - see below)
1 jar - creamy alfredo sauce (or you can make your own)
parmesan cheese

Blend all ingredients until smooth.
Pour over stuffed shells.
Bake covered at 350 for 25-30 minutes or until heated through.
Enjoy!!!!

Roasting Bell Peppers

Wash 1-2 large red bell peppers. 
Place under broiler on hi for 2-3 minutes. 
Rotate pepper until  all sides are blackened.
Remove from oven and place in bowl.
Cover with plastic wrap for 5-10 minutes to allow skins to steam.
Remove skins and enjoy!

Freezer Tip

After stuffing shells, place in baking dish (I use a cheap disposable one from the dollar store) and cover tightly with foil.  You can put the sauce on if you would like but sometimes milked based sauces don't freeze very well.
Remove from freezer and let thaw in fridge overnight.

2 comments:

  1. Yay! Thanks for posting this Jenn. It is going on the menu for this week. Delish! The best canfelonelini I've ever had!

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  2. Ummm, mmm.... Can't wait to try this again! I may need you to come and do it for me, as things always taste better when made by one who knows the recipe best! Thanks for making it for us, and for providing the recipe....

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