Chicken And Spinach Cannelloni Capriccio Recipe 465 Recipes

CHICKEN AND SPINACH CANNELLONI

Steps:

• Parboil the pasta squares in a large pot of salted boiling water; remove with a slotted spoon and spread them on a clean tea towel. Cook the spinach in a pat of bubbling butter, then chop them thoroughly along with the boneless roast chicken.
• Place the mixture into a mixing bowl and add a small ladleful of bechamel, salt, pepper, nutmeg, 2/3 cup of grated Parmigiano and mix well. Spread onto the parboiled pasta squares and roll them up to form the cannelloni.
• Place them in a baking dish on top of a layer of bechamel, then top with the remaining bechamel, grated cheese and pats of butter. Top each with a tablespoon of the passata and bake for about 20 minutes at 425°F. Serve hot.

CHICKEN & SPINACH CANNELLONI

Steps:

• In a large frying pan, add olive oil and about half of the crushed garlic. Cook for a minute before adding the peppers and onions. Cook on high heat for a few minutes until they start to brown. Then reduce heat to medium-low and continue to cook for about 10 more minutes. While the onions and peppers are cooking, add in a little of the tomato juice from the can. This will ensure they soften while they cook and not burn. Add tomatoes, herbs, salt and pepper. Continue to cook until the liquid in the tomatoes reduces by half. This will take around 10-12 minutes. Stir as it cooks. At this point taste your sauce and see if it is bitter at all. If so, add about a teaspoon of sugar. Stir well and leave to simmer for a few more minutes. Once you have finished this, add the mixture to the blender and blend in batches until you have a smooth sauce. Flavours can be adjusted once you have made your sauce with additional herbs, salt, pepper, sugar....
• Heat the reserved skillet and add a little olive oil and remaining garlic. Add in chicken and brown for just about 3 - 5 minutes. Add the spinach and stir until it has completed wilted. Remove from heat. Add prepared sauce to the chicken and spinach mixture.
• In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add most of the cheese, both kinds, reserving a little for the top. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
• Using a spoon, fill the cannelloni tubes with the chicken spinach filling. Repeat for all tubes. Place the filled tubes in a large deep sided baking dish. Use two pans if one isn't big enough. Evenly pour over the sauce. Top with remaining cheese.
• Bake in a preheated oven of 350 degrees for around 35 to 40 minutes. Remove from over and let stand for 10 minutes before serving.

CHICKEN & SPINACH CANNELLONI IN A CREAMY SAUCE

Steps:

• 1. In a saucepan, over medium-high heat, combine butter and flour to make a roux. When the roux comes together as a ball, add chicken broth and onions, stirring constantly. Add remaining sauce ingredients and heat it all together, stirring constantly. Remove from heat and set aside.
• 2. Preheat oven to 350 F. Mix filling ingredients and stuff cannelloni shells (do not precook shells). Pour a layer of sauce in a 9 x 13 pan. Add to the cannelloni to the pan. Coat cannelloni with remaining sauce.
• 3. Bake for 50 - 60 minutes. Broil for last 5 minutes.