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Chicken and Spinach Cannelloni Recipe

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This recipe for Chicken and Spinach Cannelloni is from Keesecker Agri Business , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cannelloni filling
8 ounces chicken breasts, cooked
1 ounce fresh spinach, chopped
1 ounce chopped tomatoes
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 sheets lasagna noodles

Cannelloni Sauce
16 ounces Alfredo sauce
16 ounces marinara sauce
3 ounces Parmesan cheese, grated

Directions:
Directions:
Make the Filling: Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Make the Cannelloni: Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.

Baking Instructions: Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes. Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached.

 

 

 

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