Chicken And Spinach Cannelloni 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.

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.

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.

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 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.

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.