Ingredients: |
Ingredients: (Manicotte becomes Cannelloni if it has chicken filling)
Chicken filling;
2 Tbl. olive oil,
2 garlic cloves, minced,
1/2 large onion, chopped,
1/2 cup chopped red bell pepper,
1/2 cup chopped celery,
1 15 oz. carton ricotta cheese,
1 egg slightly beaten,
2 cups (8oz.) shredded Monterey Jack cheese,
1/2 cup thinly sliced green onion (green parts included),
1/2 cup grated Parmesan cheese,
2 tsp. dried basil (or 2-3 Tbl. freshly chopped basil,
1/2 tsp dried oregano,
3/4 - 1 tsp. salt,
1/4 tsp. Cayenne pepper,
1 lb. cooked chicken breast, coarsely chopped,
12-16 manicotti, cooked and drained.
Parmesan Sauce;
6 Tbl. butter,
6 Tbl. flour,
2 cups milk,
1 1/2 cup chicken broth,
1/2 tsp. salt,
1/4 tsp. Cayenne pepper,
1/2 cup grated Parmesan cheese
Pesto Cream Sauce;
1 cup reserved Parmesan sauce from recipe above
1/2 cup loosely packed fresh basil leaves,
1 clove garlic, minced,
(could use prepared pesto (Catalina).
Cheese for Topping;
1 1/2 cups shredded Monterey Jack and
1 1/2 cups shredded Mozzarella cheese.
Garnish;
Fresh basil leaves or chopped fresh parsley.
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Directions: |
Directions:To make chicken filling;
1. Heat butter in a sauce pan over medium heat. Add garlic, onion, red bell pepper and celery. Saute until tender, 2-4 minutes. Cool slightly.
2. Combine sautéed vegetables with all remaining ingredients except chicken, mix completely.
3. Fold in chicken; mixing lightly so chicken pieces retain shape. (Mixture may be made ahead and stored in refrigerator. Plan to use within 2-3 days).
To Make Parmesan Sauce;
1. Melt butter in sauce pan. Stir in flour, cooking until bubbly.
2. Add milk and chicken broth. Cook, stirring constantly, until sauce boils and is thickened. (approximately 3 minutes).
3. Stir is salt and Cayenne pepper. Remove pan from heat.
4. Stir Parmesan cheese into sauce. (Sauce may be made ahead and refrigerated if desired). Remove 1 cup of sauce for Pesto Cream.
To Make Pesto Cream Sauce;
1 cup reserved Parmesan sauce from recipe above,
1/2 cup loosely packed fresh basil leaves,
1 clove garlic.
1. Place reserved sauce in blender. Add basil and garlic. Whirl until pulverized. (Mixture may be made ahead and refrigerated. Warm gently before using).
2. When ready to serve cannelloni, pour warm pesto cream into a small plastic squeeze bottle.
(Can add 1/4 cup freshly grated Parmesan cheese--blend well).
To Assemble Cannelloni:
1. Cannelloni may be baked in a large shallow baking pan or baked in individual AU gratin dishes. Either way, oil the pan or spray with Pam. Spread a thin layer of Parmesan sauce on the bottom of the pan. Preheat over to 375º.
2. Split each cooked manicotti tube so it will lie flat. Spoon about 1/3 cup chicken filling in a cylinder along center of the pasta. Roll to enclose. Place seam-side down in prepared pan. Repeat until all cannelloni are filled.
3. Pour remaining Parmesan Sauce over cannelloni. Be sure to cover all parts of the pasta to keep it moist while baking.
4. Combine Mozzarella and Monterey Jack cheeses. Sprinkle over the top.
5. Bake in a preheated 375º oven for 30 minutes or until bubbly and golden.
6. To serve, place 2 cannelloni on a plate, and garnish with a zigzag of warm Pesto Cream Sauce from a squeeze bottle. Garnish with fresh basil sprigs or parsley if desired. |
This recipe for Northern Italian Chicken Cannelloni is from