Chicken Cannelloni Wroasted Red Pepper Sauce Recipes

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

CHICKEN CANNELLONI W/ROASTED RED PEPPER SAUCE

Steps:

• 1. Cook pasta, drain & set aside 2. Stir chicken and next 6 ingred. in lg. bowl 3. Cut 1 side of pasta shell lengthwise, opening shells 4. Spoon 1/2 C chicken mixture into each shell. Gently press sides together. Place shells, seam side down on 2 lightly greased 11 x 7 baking dishes. 5. Pour Roasted Pepper sauce evenly over shells 6. Bake, covered at 350 for 25 to 30 min. or until thoroughly heated