Chicken Spinach Cannelloni With Red Bell Pepper Sauce Recipes

CHICKEN-SPINACH CANNELLONI WITH RED BELL PEPPER SAUCE

Steps:

• Grease two 11 x 7-inch baking dishes.
• For the sauce; place all ingredients in a processor except salt and pepper; process until smooth.
• Season sauce with salt and pepper; set aside or refrigerate until ready to use.
• In a large bowl stir all the cannelloni filling together.
• Cook the cannelloni shells in boiling water until al dente (do not over cook!).
• Cut each of the cooked shells lengthwise to form a square.
• Spoon about 1/2 cup chicken mixture lengthwise near the end of each square, then roll up as tight as possible.
• Place and divide the shells cut-end down into the two baking dishes.
• Divide/drizzle the prepared bell pepper sauce over the shells in the two baking dishes.
• Cover with foil and bake 350°F for about 25-30 minutes or until thoroughly heated through.
• If desired sprinkle mozzarella cheese on top the last 5 minutes of baking.

CHICKEN CANNELLONI WITH RED BELL PEPPER SAUCE

Steps:

• 1. Cook pasta according to package directions and drain. Stir together chicken and next six ingredients. Cut pasta shells lengthwise through 1 side. Spoon about 1/2 cup of the chicken mixture into each shell, gently pressing cut sides together.
• 2. Place cut sides down, in a lightly greased 13x9 baking dish and pour Roasted Red Pepper Sauce evenly over shells. Bake Uncovered at 350 degrees for 25-30 minutes or until thoroughly heated.
• 3. Roasted Red Bell Pepper Sauce: Combine the jars or red bell peppers that have been drained with the Alfredo sauce and the Parmesan cheese in a blender until smooth. Yields 3 1/2 cups of sauce.