My very favorite Italian dish! Had this today and I LOVED it!
Mangiare e Divertirsi - Eat and Enjoy!
3 doz. Cannelloni noodles, packaged or fresh, cooked
3 whole chicken breasts, boned
1/4 c. butter
2 tbsp. grated Parmesan cheese
1 c. drained cooked spinach, finely chopped
1/2 c. butter
1/2 c. flour
1 qt. milk, scalded
1 c. heavy cream
Salt and pepper, to taste
1/4 to 1/2 c. grated Parmesan cheese
2 tbsp. butter, for dotting top
Cannelloni, needs to be cooked....I don't like to boil pasta...I just set it in hot water on the counter for 20 minutes while I get the remaining ingredients ready - then drain well.
Saute chicken breasts in 1/4 cup butter until slightly browned. Remove from fat, drain well, cut into pieces. I like very small bites...you'll have an easier time if you cut your chicken to a fine chop.
Combine with 2 tablespoons Parmesan cheese and finely chopped spinach, mixing well.
Melt 1/2 cup butter. Use wire whisk to blend in flour; slowly add scalded milk, whisking vigorously. Cook and stir in microwave for 30 seconds per cooking session until all is smooth and creamy. Stir in heavy cream, and add seasonings to taste.
Add about 1 cup of sauce to chicken mixture and mix well. If filling tends to dry while Cannelloni are being filled for baking, add a little more sauce, you don't want this to be a dry mix.
Spoon about 2 tablespoons of filling into each Cannelloni, making sure each tube is well filled. Arrange rolled tubes in two layers in buttered oblong 11 x 9 x 2 inch pan. Sprinkle each layer with grated Parmesan cheese. Cover with sauce, spooning it so that all Cannelloni are well sauced. Dot top with bits of butter.
Refrigerate, covered tightly with foil, overnight if desired, or bake at once. To serve, bake in preheated 350 degree oven for about 1/2 hour or until tops are lightly browned and sauce is bubbly.
Makes 2-3 dozen Cannelloni.
3 whole chicken breasts, boned
1/4 c. butter
2 tbsp. grated Parmesan cheese
1 c. drained cooked spinach, finely chopped
1/2 c. butter
1/2 c. flour
1 qt. milk, scalded
1 c. heavy cream
Salt and pepper, to taste
1/4 to 1/2 c. grated Parmesan cheese
2 tbsp. butter, for dotting top
Cannelloni, needs to be cooked....I don't like to boil pasta...I just set it in hot water on the counter for 20 minutes while I get the remaining ingredients ready - then drain well.
Saute chicken breasts in 1/4 cup butter until slightly browned. Remove from fat, drain well, cut into pieces. I like very small bites...you'll have an easier time if you cut your chicken to a fine chop.
Combine with 2 tablespoons Parmesan cheese and finely chopped spinach, mixing well.
Melt 1/2 cup butter. Use wire whisk to blend in flour; slowly add scalded milk, whisking vigorously. Cook and stir in microwave for 30 seconds per cooking session until all is smooth and creamy. Stir in heavy cream, and add seasonings to taste.
Add about 1 cup of sauce to chicken mixture and mix well. If filling tends to dry while Cannelloni are being filled for baking, add a little more sauce, you don't want this to be a dry mix.
Spoon about 2 tablespoons of filling into each Cannelloni, making sure each tube is well filled. Arrange rolled tubes in two layers in buttered oblong 11 x 9 x 2 inch pan. Sprinkle each layer with grated Parmesan cheese. Cover with sauce, spooning it so that all Cannelloni are well sauced. Dot top with bits of butter.
Refrigerate, covered tightly with foil, overnight if desired, or bake at once. To serve, bake in preheated 350 degree oven for about 1/2 hour or until tops are lightly browned and sauce is bubbly.
Makes 2-3 dozen Cannelloni.
Serve with salad or even with just grilled asparagus and tomato wedges...you'll want a light side to off set the pasta in this dish. Serve with a crusty bread - you'll want that bread to get all those sauce droplets! Don't forget the Vino!
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