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Macaroni Grill Chicken Cannelloni Recipe

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This recipe for Macaroni Grill Chicken Cannelloni, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Wagner


Cannelloni Filling:

1-2 cups cooked, diced, chicken breast
1/4 cup sun dried tomatoes, in oil, sliced, (I like to use more than this)
1/2 cup mozzarella cheese, shredded
1 container manicotti noodles, cooked, follow directions on pkg
1/4 cup fresh spinach, chopped (or more than this)
2 cups ricotta cheese (about 16 oz.)
1 tsp salt
1/2 tsp ground black pepper
Cannelloni Sauce:

2 cups favorite Alfredo sauce
2 cups favorite tomato based pasta sauce
1/2 cup parmesan cheese

Once the chicken breast has been cooked thoroughly, allow it to cool and dice into 1/2 inch pieces in a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt and mix. Arrange the precooked pasta and spoon in 2 - 3 tablespoons of filling down the center of each pasta sheet or manicotti noodle. If you use pasta sheets, roll the filling up with a cigar. Put a little bit of the mixed up sauces at the bottom of the baking dish before arranging the cannelloni, side by side, into an ovenproof shallow baking dish. Mix the alfredo and pasta sauce together completely in another large bowl and pour over cannelloni to cover. Sprinkle grated parmesan cheese over the top of sauce. Cover with aluminum foil and bake for approximately 20 minutes at 350 degrees. Remove foil and bake an additional 20 minutes.




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