Chicken Cannelloni

96

I Love, Love, Love this dish!  And, as you can see, my family love, love, loves this dish too.  And on this particular night, we were soooo hungry I didn’t stop to take a photo, but now I wish I had one to share along with the recipe because it was fantastic!  Are real crowd pleaser.

I’m not usually one to use bottled pasta sauces etc., but I do like to try and keep one on-hand for those times when dinner just doesn’t seem do-able without a little help.  A couple of weeks ago, when my youngest was very sick, we had just arrived home from the doctor’s, and the other kids were starving. I remembered this recipe.  It seemed quick and easy, so I decided to give it a go.  And we love it.  I even made it when we were on our beach holiday.  You could make your own sauce, but I’m keeping this recipe in my “Desperation File”!, which means I will quite happily be turning to a bottle of Paul Newman’s Pasta Sauce (Garlic and Basil) when I make it.  It should freeze well too, which is always a bonus.  And if you really want to be naughty, use one of those disposable tinfoil baking dishes and eliminate the clean-up.

Chicken Cannelloni

Ingredients:

  • 1 Packet of Fresh Lasagne Sheets
  • 700g Diced Chicken ( I prefer to use Chicken Breasts)
  • 1 Bottle of Extra Garlic Bolognese Sauce (I like Paul Newman’s)
  • 1 Tbl Olive Oil
  • 1/2 Cup Parmesan Cheese
  • 600mls Cream
  • 1 Clove Garlic
  • 50g Butter
  • Salt and Pepper to taste
  • 1 Deep Lasagna Dish – greased

Directions:

Preheat your oven to 180C.

Heat your frypan to medium heat.

Add olive oil and chicken pieces and cook until chicken has browned.

Add 3/4 of the bolognese sauce to the chicken mixture, mix it in, then turn down the heat to a simmer for 5-10 minutes.

Pour the cream into a saucepan and place on medium heat.

Give the garlic a bit of a smack with a knife and add to the cream, along with the butter.

Once the cream has heated up and the butter has melted, take out the garlic clove and add the salt and pepper to taste.  Set aside until needed.

Take your lasagne sheets and cut them in half.  You will need about 8-10, depending on the size of your dish.

Place a couple of spoonfuls of the chicken mixture on each sheet and then sprinkle on some parmesan cheese.

Roll up each sheet and place in the lasagne dish, seam side down.  Once the dish is full, pour over your remaining pasta sauce and cover with the cream mixture.

Depending on your oven, this should take 35-40 minutes to cook.

Rest for a few minutes before serving with rice and a tossed green salad…..Yum!

Recipe Source:  http://www.lifestylefood.com.au/recipes/6943/chicken-cannelloni


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