chicken cannelloni with red bell pepper sauce
(1 RATING)
This recipe is outstanding and men especially seem to enjoy it. Its a bit of work, but worth it. Be sure and make the sauce...don't use store bought marinara.
No Image
prep time
1 Hr
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1-8 ounce pkg cannelloni or manicotti shells
- 4 cups finely chopped cooked chicken
- 2-8 ounces containers chive and onion cream cheese
- 1-10 ounce frozen chopped spinach, thawed and well drained
- 1 cup mozzarella cheese
- 1/2 cup italian seasoned breadcrumbs
- 1 teaspoon seasoned pepper
- 3/4 teaspoon garlic salt
- 2-7 ounces jars roasted red bell peppers, drained
- 1-16 ounce jar creamy alfredo sauce
- 1-3 ounce shredded parmesan cheese
How To Make chicken cannelloni with red bell pepper sauce
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Step 1Cook 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.
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Step 2Place 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.
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Step 3Roasted 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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