Chicken Cannelloni Wroasted Red Pepper Sauce Food

CHICKEN CANNELLONI W/ROASTED RED PEPPER SAUCE

Steps:

• 1. Cook pasta, drain & set aside 2. Stir chicken and next 6 ingred. in lg. bowl 3. Cut 1 side of pasta shell lengthwise, opening shells 4. Spoon 1/2 C chicken mixture into each shell. Gently press sides together. Place shells, seam side down on 2 lightly greased 11 x 7 baking dishes. 5. Pour Roasted Pepper sauce evenly over shells 6. Bake, covered at 350 for 25 to 30 min. or until thoroughly heated

CHICKEN-SPINACH CANNELLONI WITH RED BELL PEPPER SAUCE

Steps:

• Grease two 11 x 7-inch baking dishes.
• For the sauce; place all ingredients in a processor except salt and pepper; process until smooth.
• Season sauce with salt and pepper; set aside or refrigerate until ready to use.
• In a large bowl stir all the cannelloni filling together.
• Cook the cannelloni shells in boiling water until al dente (do not over cook!).
• Cut each of the cooked shells lengthwise to form a square.
• Spoon about 1/2 cup chicken mixture lengthwise near the end of each square, then roll up as tight as possible.
• Place and divide the shells cut-end down into the two baking dishes.
• Divide/drizzle the prepared bell pepper sauce over the shells in the two baking dishes.
• Cover with foil and bake 350°F for about 25-30 minutes or until thoroughly heated through.
• If desired sprinkle mozzarella cheese on top the last 5 minutes of baking.