Chicken Cannelloni with Roasted Red Pepper Sauce

Chicken Cannelloni with Roasted Red Pepper Sauce

Mamma Mia!

Pasta. Linguine, spaghetti, angel hair, ditalini, rigatoni, penne and the list goes on. It’s a favorite of young and old alike, whether it’s smothered in sauce, stuffed or layered. It is versatile and can be as simple as topping it with a bit of olive oil and Parmesan or making homemade Bolognese sauce. 

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Chicken Cannelloni with Roasted Red Pepper Sauce
Chicken Cannelloni with Roasted Red Pepper Sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Chicken Cannelloni with Roasted Red Pepper Sauce
Instructions
  1. Preheat oven to 350 F.
  2. Blend together sauce ingredients and set aside.
  3. Cook pasta according to package directions; drain.
  4. Stir together chicken and next six ingredients. If not using large shells, cut pasta shells lengthwise through the side.
  5. Spoon about 1/4 to 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place filled side down in two lightly greased 11x7-inch baking dishes.
  6. Pour roasted red pepper sauce evenly over pasta. Bake uncovered for 25-30 minutes.
Recipe Notes

Editor’s note: cannelloni shells were unavailable at the time, so we substituted with manicotti shells.

Nutrition information: 272 calories; 14g fat; 720mg sodium; 12.9g carbohydrates; 23.5g protein.

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