Macaroni Grill Chicken Cannelloni

By nurseliz

Ingredients

• Cannelloni Filling:
• 12 lasagna pasta sheets, approximate size of 5 x 6 inches
• 8 oz. chicken breast (about 2), cooked thoroughly
• 1 oz. fresh spinach, chopped
• 1 oz. sun-dried tomatoes, sliced
• 16 oz. ricotta cheese
• 3 oz. mozzarella cheese, shredded
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon salt
• Cannelloni Sauce:
• 16 oz. Asiago cream sauce, or your favorite Alfredo sauce
• 16 oz. tomato pasta sauce
• 3 oz Parmesan for topping
• Optional Garnishes:
• diced tomatoes
• fresh basil
• Italian parsley
• ricotta cheese

Preparation

Step 1

1. Cook chicken thoroughly and cool to an internal temperature of
45 degrees F.; dice into ½-inch pieces and transfer to large bowl.

2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt;
stir thoroughly to combine.

3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend
well; set aside.

4. Preheat oven to 350 degrees F.

5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons
of filling down the center of each sheet; carefully roll
ciga-fashion and place in baking dish, side by side.

6. Pour sauce over cannelloni, covering completely; sprinkle with
Parmesan; cover with foil.

7. Place in preheated oven; bake about 20 minutes; remove foil and
continue to bake an additional 20 minutes. If using a thermometer
the internal temperature should read 165 degrees F. Remove from
oven and serve hot. If desired, garnish dishes with diced tomatoes,
basil or Italian parsley or a dollop of ricotta cheese on the sid