Ingredients:
1 3/4 cup chicken, cooked & diced
1 lb lasagna noodles
2 tbsp butter or margarine
2 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
4 oz mushrooms, chopped
1 large egg, beaten
2 tbsp heavy cream or half-and-half
1/4 tsp thyme
1/2 tsp salt
1 bunch spinach, cooked until
CHEESE SAUCE
3 tbsp butter or margarine
4 tbsp flour
1 1/2 cup chicken broth
3 cup half-and-half
1 salt and pepper to taste
1 cup parmesan cheese
1/2 cup (to 1 cup) mozzarella cheese, grate, d (opt)
1 spaghetti sauce (homemade or store, bought) (opt)
Instructions:
THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 qts.
boiling water for 5-7 minutes or until tender; drain, wipe noodles
dry with a clean/dry cloth, lay flat on waxed paper.
While noodles are cooking, melt butter and olive oil in a large
skillet. Saute onion, garlic and mushrooms until they're tender; add
remove from heat; set aside.
Place cooked chicken in food processor and pulse until chicken
resembles a tuna salad mixture. Combine chicken with the onions,
garlic, mushrooms and the fat in which they were sauteed; add egg,
cream and seasonings. Add spinach (cooked) and mix well.
Cut each lasagna noodle into 2 or 3 pieces--each piece should be 3 to
4 inches long; place a tablespoonful of the chicken filling on each
piece and roll into a tubular shape. If you don't want to make
canneloni, just layer the ingredients like you would for lasagna.
Arrange rolls next to each other, one layer deep, in a buttered baking
dish; set aside while you prepare the cheese sauce.
CHEESE SAUCE: Melt butter then add the flour and cook for a few
minutes to get rid of the floury taste. Gradually add the chicken
broth, whisking constantly to prevent lumps; add cream, salt and
pepper. Cook, stirring constantly, until thickened and smooth; remove
from heat. Stir in 3/4 cup grated Parmesan cheese and mix well.
I like to use, both, red and white sauce on this one. I spoon over a
strip of the white sauce, next to it I spoon on some red; keep doing
that across the dish until the sauce covers the noodles. The
red/white pattern makes it look pretty and gives the dish a little
more flavor. It also cuts back on some of the fat.
Spoon sauce over cannelloni in baking dish; sprinkle with remaining
Parmesan cheese and Mozzarella cheese, if used; refrigerate until
you're ready to bake it.
BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from
heat and broil for 10 minutes or until sauce bubbles and top browns.
If you'll be making lasagna, bake in a 350-degree oven for 25-30
minutes, or until it's bubbly and the top is browned a bit.
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
Chicken Cannelloni With Cheese Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
