CHICKEN CANNELLONI RECIPES

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CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY | RECIPE ...



Cannelloni with Chicken and Spinach | Rachael Ray | Recipe ... image

Rachael's genius cannelloni short-cut: forget stuffing messy, fussy tubes and ROLL the filling in small pasta squares instead.

Provided by Rachael Ray

Number Of Ingredients 25

Salt
16 pieces dry flat square lasagna sheets (8 if using rectangular sheets)
One 1-pound bag chopped frozen spinach
defrosted
2 tablespoons EVOO
2 cloves garlic
chopped or grated
2 teaspoons lemon zest
Black or red pepper
to taste
Splash of chicken broth or water
plus more as needed for bechamel
1 warm rotisserie chicken
skin and bones removed and meat finely chopped or pulled
3 tablespoons butter
3 tablespoons flour
2 ½ cups warm milk
White pepper
to taste
Freshly grated nutmeg
about 1/8 teaspoon
About 2 cups freshly grated Parmigiano-Reggiano cheese
2 cups passata
Chopped parsley
to serve

Steps:

  • Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel
  • 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
  • Add chicken to spinach
  • In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk
  • Thicken and season with salt, white pepper and nutmeg
  • Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out
  • Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine
  • Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish
  • Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm
  • Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish

CANNELLONI RECIPES | BBC GOOD FOOD



Cannelloni recipes | BBC Good Food image

Make a comfortingly creamy spinach and cheese cannelloni for a family dinner, or try other fillings for these pasta tubes such as beef, salmon, ham or tofu.

Provided by Good Food team

Number Of Ingredients 1

More about "chicken cannelloni recipes"

SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
An impressive yet simple pasta dish that kids can help you cook.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
    1. 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.
    2. Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
    3. Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
    4. Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
    5. Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
    6. Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
    7. Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
    8. Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
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SPINACH & RICOTTA CANNELLONI RECIPE | BBC GOOD FOOD
Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 711 calories per serving
  • Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
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MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
  • Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
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CANNELLONI RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 50 minutes
Category main-dish
Cuisine italian
  • Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
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CANNELLONI RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.
From food.com
Reviews 5.0
Total Time 2 hours 5 minutes
Calories 481.6 per serving
  • Serve with Salads, Crusty bread and a nice glass of red wine.
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CANNELLONI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Two sauces make this satisfying dish doubly delicious!—Susan Longyear, Washington, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 443 calories per serving
  • In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
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CANNELLONI RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.
From food.com
Reviews 5.0
Total Time 2 hours 5 minutes
Calories 481.6 per serving
  • Serve with Salads, Crusty bread and a nice glass of red wine.
See details


CANNELLONI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Two sauces make this satisfying dish doubly delicious!—Susan Longyear, Washington, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 443 calories per serving
  • In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
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