Chicken And Spinach Cannelloni Capriccio Recipe 465 Food

CREAMY RICOTTA SPINACH AND CHICKEN CANNELLONI

Steps:

• Cook cannelloni tubes for 5 minutes in boiling water; rinse and set aside to cool for a few minutes, or just until cool enough to handle.
• Preheat oven to 400F.
• Heat oil in a large skillet over medium-high heat.
• Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.
• Add milk and simmer for 2 minutes, or until most of the liquid has evaporated.
• Stir in ricotta cheese until well blended.
• Add spinach and cook for 2 minutes, or until wilted.
• Remove from heat and let stand a few minutes, or until cool enough to handle.
• Spoon pasta sauce on the bottom of a 9x13 baking dish and set aside.
• Using a spoon, your hands, or even a piping bag, stuff the prepared chicken mixture into cannelloni tubes.
• Arrange the cannelloni in a single layer on the bottom of the previously prepared baking dish. Set aside.
• In a mixing bowl, combine half & half, parmesan, basil, oregano, nutmeg, salt, and pepper; whisk until thoroughly combined.
• Pour the half & half mixture over the cannelloni.
• Bake in the oven for 18 to 20 minutes, or until top is golden brown and the cream is reduced.
• Remove from oven and let stand 3 minutes, or until sauce has slightly thickened.
• Spoon the sauce over the cannelloni and serve.

GROUND CHICKEN AND SPINACH CANNELLONI

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.

SPINACH AND CHICKEN CANNELLONI

Steps:

• Grease a large shallow casserole dish.
• 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 cheese, nutmeg, salt and pepper, stir until well combined.
• Spoon the mixture into a resealable plastic bag or a piping bag without a nozzle.
• Snip a corner of the plastic bag and pipe the chicken mixture into each cannelloni shell.
• Pour ⅓ of the sauce into the casserole dish.
• Place the cannelloni in a single layer on the pasta sauce.
• Pour the remaining pasta sauce over the cannelloni and sprinkle with mozzarella cheese.
• Bake, uncovered in the preheated oven for 30 to 40 minutes or until the pasta is tender and the cheese is golden brown.

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

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.

IN-A-PINCH CHICKEN & SPINACH

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

CHICKEN CANNELLONI

Steps:

• To make chicken filling:.
• Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
• Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
• Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
• Add chicken and broth and beat until well mixed.
• This may be covered and refrigerated or frozen until ready to use.
• CHEDDAR SAUCE:.
• Melt butter in sauce pan, add flour and stir until smooth.
• Add chicken broth, stirring constantly. Add salt and pepper to taste.
• Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
• Prepare Hollandaise Sauce and add to cheddar sauce.
• Cook cannelloni shells according to package directions.
• When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
• Spoon a thin layer of sauce into two 9"x13" baking dishes.
• PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
• Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
• To make ahead: prepare the entire recipe to the baking stage and freeze.

CHICKEN AND SPINACH CANNELLONI

Steps:

• Parboil the pasta squares in a large pot of salted boiling water; remove with a slotted spoon and spread them on a clean tea towel. Cook the spinach in a pat of bubbling butter, then chop them thoroughly along with the boneless roast chicken.
• Place the mixture into a mixing bowl and add a small ladleful of bechamel, salt, pepper, nutmeg, 2/3 cup of grated Parmigiano and mix well. Spread onto the parboiled pasta squares and roll them up to form the cannelloni.
• Place them in a baking dish on top of a layer of bechamel, then top with the remaining bechamel, grated cheese and pats of butter. Top each with a tablespoon of the passata and bake for about 20 minutes at 425°F. Serve hot.

CHICKEN SPINACH CANNELLONI PIE

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.

CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)

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.