Recipe

Chicken-spinach Cannelloni With Red Bell Pepper Sauce Recipe

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Ingredients

1/4 c grated parmesan cheese .
2 tbsps grated parmesan cheese .
1 (7 oz) jar roasted red peppers, drained .
1/4 tsp black pepper (or to taste) .
2 tsps seasoning salt .
5 c finely sliced cooked chicken or turkey .
1 tsp fresh minced garlic (no more than 1 tsp garlic!) .
CANNELLONI FILLING .
2 c finely grated mozzarella cheese .
1 (10 oz) package frozen sliced spinach (thawed & hand-squeezed dry, use half package if desired) .
3 c prepared alfredo sauce .
1/2 c breadcrumbs .
BELL PEPPER SAUCE .
1 (8 oz) package cannelloni tubes, shells .
2 (8 oz) containers chive & onion cream cheese

Directions

Step #1 Grease two 11 x 7-inch baking dishes.
Step #2 For the sauce; place all ingrediends in a processor except salt & pepper; process until smooth.
Step #3 Spice up sauce with salt & pepper; set aside or put in the fridge until ready to use.
Step #4 In a large bowl stir all the cannelloni filling together.
Step #5 Cook the cannelloni shells in boiling water until al dente (do not over cook!).
Step #6 Cut each of the cooked shells lenghwise to form a square.
Step #7 Spoon about 1/2 c chicken mixture lenghwise near the end of each square, then roll up as tight as possible.
Step #8 Place & divide the shells cut-end down into the two baking dishes.
Step #9 Divide/drizzle the prepared bell pepper sauce over the shells in the two baking dishes.
Step #10 Cover up with foil wrap & bake 350 degrees for about 25-30 mins or until thoroughly heated through.
Step #11 If desired sprinkle mozzeralla cheese on top the last 5 mins of baking.
Enjoy the Chicken-Spinach Cannelloni With Red Bell Pepper Sauce recipe

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