Chicken florentine cannelloni recipe spinach

Chicken florentine cannelloni recipe spinach

Chicken Florentine Cannelloni

It's fall. like really fall. The elements has become cold, chilly and all sorts of it's making me do is crave comfort food! Knowing that, I will be featuring some comforting dishes all of those other week to help keep the cold out over these fall several weeks. Pasta is among individuals dishes that's especially good this season. I loved baked pasta dishes and that i lately chose to make this Chicken Florentine Cannelloni. Flat sheets of lasagna pasta are full of chicken, green spinach and cheese, then baked having a blanket of creamy alfredo sauce and much more cheese.

I had been thrilled after i visited the supermarket to locate fresh gluten-free lasagna sheets! This permitted me not only to make lasagna but make use of the same sheets to create other pasta dishes too. Cannelloni is among individuals dishes and that i was excited to create this recipe. In order to save time, I made use of a rotisserie chicken that we deboned and shredded. If you like, you may also roast or boil some chicken white meat and shred too. You may also make use of your favorite homemade or commercially made alfredo sauce too. And when a freezer meal is exactly what you are after, this works wonderfully.

For any freezer meal, prepare as directed up to all of the rolls are completed a baking pan. Cover with plastic wrap, then foil and freeze. When you are prepared to appreciate it, defrost after which cover with alfredo sauce and cheese before baking.

I really like the way the rolls are full of a pleasant savory and cheesy filling. The chicken, green spinach and cheeses work so nicely together. They are comforting as they must be and therefore are excellent with garlic clove bread!

Chicken Florentine Cannelloni

12 lasagna pasta sheets, approximate size 5 x 6 inches

Cannelloni Filling:
1 cup shredded chicken from rotisserie chicago

2 cloves garlic clove, minced
1 (10oz) box frozen green spinach, thawed and squeezed of liquid
16 oz. ricotta cheese
1/2 cup shredded mozzarella cheese

pepper and salt to taste

Cannelloni Sauce:
2 cups homemade or commercially made alfredo sauce 1/2 cup grated Mozzarella dairy product

1/2 cup shredded mozzarella cheese

Preheat oven to 350 levels F. Gently grease a baking pan with cooking spray and hang aside.

Prepare lasagna sheets in boiling water until softened and al dente. Drain and hang aside until awesome enough to deal with.

Inside a large bowl, combine the chicken, garlic clove, green spinach, ricotta and mozzarella. Season with pepper and salt to taste.

Once pasta sheets are awesome enough to deal with, place 2-3 rounded tablespoons filling lower the middle horizontally of every sheet. Carefully fold and overlap the edges from the pasta within the filling. Utilizing a spatula, transfer the filled pasta roll towards the prepared baking pan. Repeat with remaining pasta sheets and continue until filling has been utilized up, placing the filled pasta rolls alongside.

Cover the filled pasta rolls with alfredo sauce completely and sprinkle with Parmesan and shredded mozzarella cheese.

Cover baking pan with foil and bake within the preheated oven for 25 minutes. Remove foil after which continue baking uncovered for an additional twenty minutes.

Remove from oven and permit to awesome for 15-twenty minutes before serving.



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