Chicken Spinach Cannelloni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GROUND CHICKEN AND SPINACH CANNELLONI

This is a lovely recipe that I found on the net. I made changes as I saw fit. It can also be made with ground turkey.

Provided by love4culinary

Categories     One Dish Meal

Time 1h

Yield 10 Cannelloni, 5 serving(s)

Number Of Ingredients 12



Ground Chicken and Spinach Cannelloni image

Steps:

  • Preheat your oven to 350 degrees F.
  • First take out a skillet and saute ground chicken, onion and garlic.
  • Using a spatula, make sure you break up the chicken making sure there are no chunks.
  • Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
  • Add your spinach, salt, pepper and 1/2 of your parm.
  • cheese to the chicken and thoroughly combined.
  • In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
  • Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
  • Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
  • You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
  • Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
  • Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
  • Make sure that when you come to the end of the last edge, that it is sealed tightly.
  • Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
  • Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
  • Place your baking dish in the oven and bake for 40 minutes.

1 lb ground chicken
1/2 cup chopped onion
5 cloves garlic, minced
10 ounces frozen chopped spinach, thawed and water squeezed out
3/4 teaspoon black pepper
1/2 teaspoon salt
15 ounces tomato sauce (use your favorite)
1 teaspoon fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
10 large egg roll wraps
1 cup fresh parmesan cheese, grated
1/2 cup mozzarella cheese

CHICKEN SPINACH CANNELLONI PIE

Make and share this Chicken Spinach Cannelloni Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 25



Chicken Spinach Cannelloni Pie image

Steps:

  • Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
  • Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
  • Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
  • The sauce may be refrigerated for 2 days, or frozen for 2 months.
  • Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
  • Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
  • Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
  • Refrigerate the sauce until ready to finish the pie.
  • Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
  • In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
  • Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
  • Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
  • Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
  • Spread half of the cannelloni filling over the noodles.
  • Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
  • Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
  • Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
  • Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
  • Let the pie rest for 10 minutes before serving.

Nutrition Facts : Calories 792.5, Fat 41.1, SaturatedFat 22.2, Cholesterol 213.5, Sodium 1752.6, Carbohydrate 72, Fiber 5.6, Sugar 10.8, Protein 35.4

2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry)
2 cups cooked cubed chicken or 2 cups turkey
1/4 cup chopped fresh flat leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 lb dry lasagna noodle, cooked and drained (or 3 sheets fresh pasta to fit a 13 x 9 inch ovenproof baking dish)
2 tablespoons olive oil
1 cup chopped onion
3 (15 1/2 ounce) cans chopped tomatoes (or 6 c. peeled, seeded, and chopped tomatoes)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
6 tablespoons butter
1 garlic clove, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
Tabasco sauce (about 6 shakes or to taste)
grated fresh nutmeg (a pinch)
1/2 cup freshly grated parmesan cheese

CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)

I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.

Provided by Lightly Toasted

Categories     Chicken Breast

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17



Chicken Cannelloni (With or Without Spinach) image

Steps:

  • In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
  • Remove the chicken breasts to a plate and allow them to cool slightly.
  • While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
  • Reserve the broth into a large saucepan.
  • Put the onions and thyme into your food processor.
  • Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
  • Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
  • (I've also used my old, heavy meat grinder for this).
  • Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
  • In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
  • Mix thoroughly; set aside.
  • In a large saucepan, melt butter.
  • Whisk in flour, stirring constantly so it doesn't burn.
  • Whisk in the reserved chicken broth, stirring constantly.
  • Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
  • Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
  • Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
  • Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
  • Repeat until you're done.
  • When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
  • Tilt, to make sure it's spread evenly.
  • Arrange canneloni in dish, and top with remaining sauce.
  • Sprinkle with remaining 1/2 cup parmesan.
  • Cover with foil, and bake at 350 for about 30 minutes.
  • During last 10 minutes, take the foil off so that the parmesan browns.
  • Allow to sit for about 10 minutes before serving.

1 1/2 lbs boneless chicken (I use a mix of breasts and thighs)
1 medium onion, chopped
4 cups chicken broth
1/2 dry white wine
1 teaspoon thyme
1/2 lb frozen spinach, rinsed and drained well (optional)
1 cup low-fat ricotta cheese
1 cup low fat cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 cup butter
1/4 cup flour
1/4 cup dry white wine
3 cups milk (I sometimes use evaporated skimmed milk for a creamier taste)
12 -15 egg roll wraps
1/2 cup grated parmesan cheese

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI

Provided by Kelsey Nixon

Time 1h20m

Yield 6 servings

Number Of Ingredients 21



Italian Sausage, Spinach, and Ricotta Cannelloni image

Steps:

  • In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
  • To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
8 ounces sweet Italian sausage, casings removed or bulk sausage meat
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
3 large eggs
Salt and freshly ground black pepper
Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
4 cups Simple Tomato Sauce, recipe follows
Fresh basil, for garnish
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper

CHICKEN CANNELLONI

I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 19



Chicken Cannelloni image

Steps:

  • In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.

1 small onion, sliced
1 small green pepper, chopped
1 small red pepper
1 garlic clove, minced
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 tablespoon vegetable oil
1 can (6 ounces) tomato paste
1 cup canned diced tomatoes
2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves
1 cup ricotta cheese
1/2 cup thinly sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1/2 cup mozzarella cheese
Cooked pasta, optional

CHICKEN CANNELLONI WITH CREAM SAUCE

From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.

Provided by pattikay in L.A.

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21



Chicken Cannelloni With Cream Sauce image

Steps:

  • Sauce.
  • in a saucepan melt butter.
  • Stir in flour, salt, pepper and nutmeg.
  • add hot milk and cook, stirring, till sauce is smooth and thickened.
  • cook over low heat for 5 minutes, stirring occasionally.
  • Filling:.
  • in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
  • Add chicken, salt, herbs, pepper and wine.
  • Simmer till wine is reduced by half.
  • Stir in 1/2 cup of the sauce.
  • Preheat oven to 450.
  • Cook cannelloni in boiling salted water for 8 minutes.
  • Drain and rinse in cold water.
  • on each cannelloni put 2 T of the filling and roll up.
  • arrange 2 filled cannelloni in a butter au gratin dish for each serving.
  • to remaining sauce add tomato sauce and cream. Stir to blend.
  • Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
  • bake in very hot oven for 10 minutes or till top browns.

Nutrition Facts : Calories 475.7, Fat 32.2, SaturatedFat 15.2, Cholesterol 116.7, Sodium 1034.8, Carbohydrate 15.7, Fiber 0.9, Sugar 1.8, Protein 23.2

4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 cups hot milk
8 cannelloni tubes, shells
2 tablespoons olive oil
3 tablespoons minced onions
3 tablespoons celery, finely chopped
2 tablespoons carrots, finely chopped
1 tablespoon minced parsley
2 cups cooked chicken, finely chopped
3/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon white pepper
3/4 cup white wine
4 tablespoons tomato sauce
1/4 cup cream
parmesan cheese

CHICKEN AND SPINACH CANNELLONI CAPRICCIO RECIPE - (4.6/5)

Provided by Bettybug

Number Of Ingredients 20



Chicken and Spinach Cannelloni Capriccio Recipe - (4.6/5) image

Steps:

  • Make the pasta: Put the flour and salt in the bowl of a food processor and pulse. In a measuring cup, mix together the eggs, salt and water, and pour through the feed tube into the food processor while running. Process until the dough forms a ball and sticks to the blade, about 30 seconds. Add more water or flour as necessary to achieve the right consistency - a smooth, homogenized, compact dough. Transfer the dough to a floured work surface and knead a few times, just to bring it together. Wrap the dough in plastic and let rest for an hour. Roll dough paper-thin. Cut 3" by 3". Cook 6 at a time in 4 qts. boiling salted water for 5 minute and drain. Chicken Filling: Ground together chicken, spinach and mushrooms. Stir in parmesan cheese egg and egg yolk. Sauce: Blend flour and butter cook 1 min.. Add milk gradually. Stirring to smoothness. Off heat stir in grated parmesan cheese and egg yolk. Place equal amounts of filling on cooked pasta squares and roll up. Cover with sauce. Sprinkle with grated cheese and bake at 375 for 10 min. or until filling is set. Serves 6.

For the pasta:
2 cups all-purpose flour, plus more for working the dough
2 large whole eggs
1 1/2 tablespoons water
3/4 tsp. salt
chicken Filling:
2 1/2 cups cooked chicken meat
1/2 cup frozen chopped spinach, cooked thawed and water squeezed out
1/4 lb. fresh mushrooms
1/3 cup fresh parmesan cheese, grated
1 whole and 1 egg yolk
Sauce:
1 Tb. flour
1/4 cup melted butter
1 1/2 cup milk
salt, pepper and nutmeg
2 Tb. grated parmesan cheese
1 egg yolk
Toping:
Grated parmesan cheese

CHICKEN,PUMPKIN AND SPINACH CANNELLONI

It is easy and very tasty. Pork or veal mince can be substituted for chicken mince. Just for fun, why not have a combination of pork,veal and chicken. Whatever you choose,this recipe will get you top votes. You can make it ahead of time and it will freeze for up to 2 months.

Provided by Pietro

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18



Chicken,pumpkin and Spinach Cannelloni image

Steps:

  • Preheat oven to 200°C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
  • Cut the lasagna sheets into half.
  • Place 3 tablespoons of filling at one end of the lasagna square.
  • Roll up the lasagna square to enclose the filling.
  • In a heavy based frypan add olive oil.
  • Add garlic and onion and cook on medium heat until soft and golden.
  • Add tomato passata and white wine and bring to the boil.
  • Cook on high heat for 5 minutes or until sauce thickens.
  • Remove from heat and add basil and season to taste.
  • Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
  • Arrange the cannelloni tubes over the top of the sauce in a single layer.
  • Spoon the remaining sauce over the cannelloni.
  • Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
  • Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.

500 g butternut pumpkin, cooked and mashed.
1 pinch nutmeg
75 g pancetta, roughly chopped
500 g ground chicken
250 g frozen spinach, thawed and squeezed dry.
2 cloves garlic, crushed.
200 g ricotta cheese
375 g of fresh lasagna sheets
1/2 cup finely grated parmesan cheese
1/4 cup of grated cheddar cheese
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, finely chopped
680 g of tomato passata (puree)
1/2 cup white wine (not sweet)
3 tablespoons shredded basil leaves
sea salt
cracked black peppercorns

More about "chicken spinach cannelloni recipes"

CHICKEN & SPINACH CANNELLONI - JULIA'S CUISINE
Add in chicken and brown for just about 3 – 5 minutes. Add the spinach and stir until it has completed wilted. Remove from heat. Add …
From juliascuisine.com
Cuisine Italian
Total Time 1 hr 55 mins
Category Main Course
Calories 597 per serving
  • In a large frying pan, add olive oil and about half of the crushed garlic. Cook for a minute before adding the peppers and onions. Cook on high heat for a few minutes until they start to brown. Then reduce heat to medium-low and continue to cook for about 10 more minutes. While the onions and peppers are cooking, add in a little of the tomato juice from the can. This will ensure they soften while they cook and not burn. Add tomatoes, herbs, salt and pepper. Continue to cook until the liquid in the tomatoes reduces by half. This will take around 10-12 minutes. Stir as it cooks. At this point taste your sauce and see if it is bitter at all. If so, add about a teaspoon of sugar. Stir well and leave to simmer for a few more minutes. Once you have finished this, add the mixture to the blender and blend in batches until you have a smooth sauce. Flavours can be adjusted once you have made your sauce with additional herbs, salt, pepper, sugar....
  • Heat the reserved skillet and add a little olive oil and remaining garlic. Add in chicken and brown for just about 3 - 5 minutes. Add the spinach and stir until it has completed wilted. Remove from heat. Add prepared sauce to the chicken and spinach mixture.
  • In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add most of the cheese, both kinds, reserving a little for the top. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
  • Using a spoon, fill the cannelloni tubes with the chicken spinach filling. Repeat for all tubes. Place the filled tubes in a large deep sided baking dish. Use two pans if one isn't big enough. Evenly pour over the sauce. Top with remaining cheese.
chicken-spinach-cannelloni-julias-cuisine image


CHICKEN, SPINACH AND TOMATO CANNELLONI RECIPE - BETTER HOMES …
S auté remaining onion and garlic 2-3 minutes. Add mince and brown 2-3 minutes. Add spinach and basil. Cool. Stir ricotta through. Lightly grease an 8-cup baking dish. Spread 1/2 cup chicken mixture onto each pasta sheet, rolling to enclose. Place seam-side down in baking dish. Spoon tomato sauce over.
From bhg.com.au


HOW TO MAKE CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY
This Show-Stopping Flag Cake Will WOW Your 4th of July Party Guests. Making a flag cake may *look* complicated, but it's easier than you think—and we have step-by-step instructions for you!
From rachaelrayshow.com


CHICKEN & SPINACH CANNELLONI — BUTCHERS ALLEY
Chicken and spinach stuffed cannelloni with rich tomato sauce, béchamel cream sauce, and parmesan. Meal comes frozen. Serves 4. Chicken and spinach stuffed cannelloni with rich tomato sauce, béchamel cream sauce, and parmesan. Meal comes frozen. Serves 4. Order Online. All Categories Beef Fresh Fish & Shellfish Lamb Poultry Pork & Sausage Dairy & Eggs …
From butchersalley.com


CHICKEN AND SPINACH CANNELLONI - THE LIVE-IN KITCHEN
Preheat the oven to 350º. Spray a 9″ x 13″ baking dish with cooking spray. Heat one tablespoon olive oil in a medium saucepan over medium heat. Add three garlic cloves and cook, stirring, until fragrant, about one minute. Add the red pepper and cook about 15 seconds more. Add the oregano, thyme, tomatoes, and parsley.
From theliveinkitchen.com


CHICKEN SPINACH AND ARTICHOKE CANNELLONI - FROM A CHEF'S KITCHEN
Season the spinach with salt and black pepper to taste. Combine spinach, chicken, artichoke hearts, cream cheese, scallions, garlic, ¾ cup Mozzarella cheese, ½ cup Parmesan and salt and pepper to taste in a bowl. Set aside. Heat butter over medium-high heat. Add flour and cook for 2 minutes, whisking constantly, being careful not to brown it.
From fromachefskitchen.com


CHICKEN AND SPINACH CANNELLONI ROLLS - MY ORGANIZED CHAOS
Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add chicken mince and cook for 5 minutes, stirring with a wooden spoon. Set aside to cool. Preheat over to 350°F. In a bowl combine Ricotta, chopped spinach and a pinch salt and pepper.
From myorganizedchaos.net


LA CUCINA ITALIANA - AUTHENTIC ITALIAN COOKING SINCE THE 1920S
La Cucina Italiana - Authentic Italian Cooking since the 1920s
From lacucinaitaliana.com


CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY
Preheat broiler, with rack at center. Wring all liquid out of the spinach in a kitchen towel. In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl. Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through. Remove from pan to a bowl.
From rachaelrayshow.com


CHICKEN CANNELLONI - COOKING FOR KEEPS
Add the shredded chicken, ricotta, parmesan, spinach, egg, salt, black pepper, and nutmeg to a bowl. Stir until combined. Season to taste with salt and pepper. Assemble. Cover the bottom of casserole dish with marinara. Cut the pasta sheets into rectangles. Spoon about 1/4 cup of the filling on to the middle of each sheet.
From cookingforkeeps.com


BEST SMOKED CHICKEN CANNELLONI RECIPES | FOOD NETWORK CANADA
Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use). Increase the oven to 375ºF. Step 4. While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot. Sweat the onions until translucent, about 3 minutes.
From foodnetwork.ca


CHICKEN AND SPINACH CANNELLONI | HADIAS LEBANESE CUISINE
Fill the cannelloni with the chicken, béchamel and spinach filling using a piping bag. Drizzle the tomato sauce, covering the stuffed cannelloni. Add the grated Swiss cheese on top. Bake in a preheated oven to, 200°C/400°F. Once the cheese melts, cover with foil and bake for 20- 25 minutes. Enjoy!
From hadiaslebanesecuisine.com


CHICKEN, SPINACH AND RICOTTA CANNELLONI RECIPE | BETTER HOMES …
Add chicken mince. Cook, stirring often to break up mince, for 3-4 minutes or until mince is browned. Add spinach and cook, tossing often, for 6-7 minutes or until spinach has wilted and all the liquid has evaporated. Remove pan from heat and set aside for 15 minutes to cool. Put ricotta and egg in a large bowl. Season with pepper.
From bhg.com.au


SPINACH AND CHICKEN CANNELLONI | ALBERTA CHICKEN PRODUCERS …
Preheat the oven to 350°F (180°C). Heat the oil in a large frying pan over medium high heat. Add the garlic and chicken and cook, stirring occasionally for about l0 minutes or until the chicken is cooked. Stir in the spinach and cook for about 2 minutes or until the spinach is wilted. Remove from the heat and stir in the ricotta and parmesan ...
From chicken.ab.ca


CHICKEN AND SPINACH STUFFED CANNELLONI RECIPE - WEBMEDIUMS
1. Cook the breasts in a pan. 2. At the same time, place the spinach in a pot with a little oil. The cooking is only given until the spinach changes color to a darker one. 3. Take another pot and put some butter to melt. 4. Add the flour and stir until it …
From webmediums.com


OUR RECIPES - CHICKEN, SPINACH, AND MUSHROOM CANNELLONI
Using your fingers, divide stuffing into each cannelloni, pushing it in to the other end so each cannelloni is tightly filled. Place stuffed cannelloni over sauce. Step 10 Spread remaining sauce over cannelloni and sprinkle with mozzarella. Step 11 Cover with aluminum foil. Bake for 45 to 50 minutes, removing the aluminum foil 5 minutes before ...
From bonichoix.com


SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
From jamieoliver.com


CHICKEN CANNELLONI - FOOD-EASY-RECIPES.COM
Chicken canneloni Ingredients For tomato sauce: 3 tablespoons olive oil 2 cloves garlic, crushed 400 gr. canned chopped tomatoes 1 tablespoon tomato paste Oregon spice For cheese sauce: 1 tablespoon butter 1 tablespoon flour 1 cup milk 1.5 cup grated Gruyere For the filling: 12 cannelloni 300g. spinach 1 / 4 cup olive oil 1 onion, chopped
From food-easy-recipes.com


CHICKEN AND SPINACH CANNELLONI RECIPE - FOOD NEWS
6. Stuff half the cannelloni shells using an icing bag or a spoon and place in 2 rows on the bottom of the casserole. Cover with ½ of remaining sauce and ½ of 4-cheese blend. Repeat with the rest of the cannelloni, sauce and 4-cheese blend. 7. Cover with tin foil and place on a […]
From foodnewsnews.com


SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 – 3 minutes until translucent. Add tomato, water, salt and pepper. Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!). Stir through basil or dried herbs.
From recipetineats.com


CHICKEN AND SPINACH STUFFED CANNELLONI – ITALPASTA FOOD SERVICE ...
Steps. Preheat the oven to 350°F. (175C). Ladle ¼ cup of marinara sauce into the bottom of two individual 4-inch x 3-inch baking dishes. In a large mixing bowl, fold together the cooked chicken, spinach, ricotta, egg, ¼ cup Parmesan cheese, dried oregano, dried basil, salt and pepper.
From italpastafoodservice.com


CHICKEN AND SPINACH CANNELLONI ROLLS | SPINACH CANNELLONI, …
Aug 25, 2019 - Easy Chicken And Spinach Cannelloni Rolls are like a tasty lasagna rolled up in pasta love. Will you love the filling or the sauce more?
From pinterest.ca


CREAMY RICOTTA SPINACH & CHICKEN CANNELLONI - DRINK-MILK.COM
Instructions. Preheat oven to 400°F. Heat oil in a large skillet over medium-high heat. Add onions and sauté for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.
From drink-milk.com


CHICKEN, RICOTTA & SPINACH CANNELLONI | FOOD TO LOVE
1. Preheat the oven to 180°C. Heat the oil in a large frying pan, add the onion and garlic, then cook over a low heat for 3-4 minutes until soft and fragrant but not coloured. 2. Add the chicken meat, spinach and ricotta, then cook for a further 2-3 minutes until the spinach has wilted and turned bright green.
From foodtolove.co.nz


CANNELLONI WITH CHICKEN AND SPINACH : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Cannelloni With Chicken And Spinach : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHICKEN AND SPINACH CANNELLONI - TASTY KITCHEN
For the cannelloni, heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a large bowl and let cool slightly. Add the spinach, breaking it up as you add it to the bowl. Add the chicken, ricotta, and Parmesan and stir to combine.
From tastykitchen.com


CHICKEN, SPINACH, AND MUSHROOM CANNELLONI - LES MARCHéS TRADITION
Enter search keywords or phrase Submit Trending Now — Recipe; Flyer; Store Link; Main Menu. Flyer; Our Recipes. 30 Minutes or Less; Kid-Friendly
From marchestradition.com


CHICKEN, SPINACH AND RICOTTA CANNELLONI RECIPE - FOOD NEWS
Jun 8, 2018 - 12 cannelloni tubes. 1 tablespoon olive oil. 1 yellow onion, diced. 2 cloves garlic, minced. 3 cooked chicken breasts, finely chopped. 1/2 cup milk. 1 cup part-skim Ricotta cheese. 1 bag (8 to 10 ounces) baby spinach.
From foodnewsnews.com


CHICKEN, SPINACH AND RICOTTA CANNELLONI - MOUTHWATERING MUNCHIES
Preheat the oven to moderate 180°C. Lightly grease a 6-cup capacity baking dish. Combine onions, chicken mince and thawed spinach in a large bowl. Season well with salt and pepper. 2. Cut each lasagne sheet in half. Spoon 1/3 cup of the filling down the middle of each sheet. Top with a little ricotta. Fold the sheet over to enclose the filling.
From mouthwateringmunchies.com


10 BEST CHICKEN CANNELLONI RECIPES | YUMMLY
cream cheese spread, cannelloni, red, spinach leaves, egg, ground chicken and 5 more Chicken Cannelloni With Cream Sauce Food.com tomato sauce, carrots, oregano, cooked chicken, milk, cream, white wine and 14 more
From yummly.com


SPINACH CANNELLONI WITH CHICKEN SAUSAGE | HEALTHY DELICIOUS
Combine wilted spinach and ricotta in a food processor and pulse a few times to combine. To assemble, spread half of the sauce/sausage mixture in the bottom of a baking dish. Spoon 2 Tbs of filling into each shell, then roll the shell around the filling. Place filled shells in the pan. Pour remaining sauce over the top.
From healthy-delicious.com


CHEESY CHICKEN CANNELLONI | GREAT TASTE | RECIPES | MURRAY'S CHEESE
Preheat oven to 350 F. Rub chicken breasts with 2 tablespoons of olive oil, plus salt and pepper, and bake for 30 minutes or until juices run clear. Remove and allow chicken breasts to cool. Preheat the oven to 375 F. Meanwhile, heat a frying pan over medium high heat and add 2 tablespoons of water along with the fresh spinach.
From murrayscheese.com


CHICKEN AND SPINACH CANNELLONI - MANOR FARM
In a large frying pan, heat oil over a medium heat. Add the onion and garlic and cook for 3 minutes. Add the chicken mince and cook for another 5 minutes whilst stirring to break up the mince. Add the ricotta, salt, pepper and the spinach to the mixture and mix together well. Melt the butter in a saucepan over a medium heat, add in the flour ...
From chicken.ie


CHICKEN, SPINACH AND RICOTTA CANNELLONI - DELICIOUS. MAGAZINE
Heat a glug of vegetable oil in a pan, then gently fry the onion and garlic for 3-4 minutes. Put in a mixing bowl. Add the ricotta, egg yolks and fresh sage leaves. Mix, season and stir in the chicken. Put the mixture in a blender and whizz to a pâté texture.
From deliciousmagazine.co.uk


20+ ITALIAN CHICKEN RECIPES TO ADD MORE FLAVORS TO YOUR 2022
Firstly, marinate the chicken. There are various choices, and you can either pick white wine vinegar, olive oil, garlic, red pepper, or Italian seasoning. To marinate the chicken, the option is to let the chicken submerge in the marinade for 10-15 minutes. You should prepare an airlock bag for this purpose only.
From lacademie.com


CANNELLONI WITH CHICKEN AND SPINACH RECIPE | RACHAEL RAY
Broiled · Chicken · Comfort Food · Pasta · Rachael Ray Show · Winter · Dec 03, 2021. Cannelloni with Chicken and Spinach. This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Cannelloni with Chicken and Spinach. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest.
From rachaelray.com


CANNELLONI CHICKEN SPINACH RECIPE - PHOENICIA SPECIALTY FOODS
2. In a bowl, mix together shredded chicken, spinach, parmesan cheese, garlic, salt and pepper. 3. Lay lasagna sheet on work surface. 4. Spread a thin layer of ricotta cheese across the top surface. 5. In the center, add a few spoonfuls of chicken spinach mixture and spread out to towards the edges. 6.
From phoeniciafoods.com


CHICKEN & SPINACH CANNELLONI - KUALI
Instructions. Place a pot on a stove, fill up with water and salt. Let it boil and then lower down the heat. Add in lasagne sheet boil it slightly soften, arrange on oiled tray. Set aside for later use. To make the Cream Cheese Béchamel Sauce, melt Anchor Unsalted Butter & then add in plain flour, stir until well combines.
From kuali.com


Related Search