I found a similar recipe over at My Recipes which uses cannelloni and chicken. The red bell pepper sauce tastes so good with the pasta. That slightly smoky taste coming from the red bell peppers made this dish more appetizing than it could have been. If you are a fan of pasta dishes, you know that sauces make it extraordinary. This pasta sauce made this dish more than extraordinary- you will not want to go back.
Check out what our friends from My Recipes have to say about this recipe:
“Such a great tasting meal! This recipe is time consuming, but it is so worth the extra effort and is definitely one that will impress your guests.”
It might really take a little of your time, but I assure you that it’s so worth it. You don’t even have to think about anything else other than washing the dishes. This chicken cannelloni recipe is a winner recipe you can be proud of.
Ingredients
- 1 (8-ounce) package Barilla cannelloni or manicotti shells
- 4 cups finely chopped cooked chicken
- 2 (8-ounce) containers Philaldephia chive-and-onion cream cheese
- 1 (10-ounce) Green Giant package frozen chopped spinach, thawed and well drained
- 1 cup (8 ounces) Sargento shredded mozzarella cheese
- 1/2 cup Progresso Italian-seasoned breadcrumbs
- 3/4 teaspoon McCormick garlic salt
- 1 teaspoon McCormick seasoned pepper
- Roasted Red Bell Pepper Sauce (see below)
- Garnish: chopped fresh basil or parsley
For the red bell pepper sauce:
- 2 (7-ounce) jars Vlasic roasted red bell peppers, drained
- 1 (16-ounce) jar Bertolli creamy Alfredo sauce
- 1 (3-ounce) package Sargento shredded Parmesan cheese
Instructions
Cook pasta according to package directions; drain.
Stir together chicken and next 6 ingredients.
Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce evenly over shells.
Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.
For the red bell pepper sauce:
Process all ingredients in a blender until smooth, stopping to scrape down sides.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You Can use fresh red bell peppers for this recipe if you like.
Thanks again to My Recipes for this amazing recipe.
