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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Ingredients
- 1 8-ounce package cannelloni shells
- 4 cups cooked chicken finely chopped
- 2 8-ounce containers chive and onion low fat cream cheese
- 1 10-ounce package frozen, chopped spinach thawed and well drained
- 1 cup shredded mozzarella cheese
- 1/2 cup Italian seasoned breadcrumbs
- 3/4 teaspoon Garlic Salt
- 1 teaspoon ground black pepper
- 2 7-ounce jars roasted red bell peppers drained and processed in blender
- 1 16-ounce jar light creamy Alfredo sauce
- 1 3-ounce package shredded low fat Parmesan cheese
Ingredients
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Instructions
- Preheat oven to 350 F.
- Blend together sauce ingredients and set aside.
- Cook pasta according to package directions; drain.
- Stir together chicken and next six ingredients. If not using large shells, cut pasta shells lengthwise through the side.
- 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.
- 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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