I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Wednesday, May 27, 2009

Chicken and Spinach Cannelloni

I keep telling myself I'm going to start eating better. I don't believe in most diets--I am more of the "eat well rounded meals" state of mind. I really think you can eat what you want but have to understand moderation. With all the running I'm doing, though, I want to make sure that I really am getting all of the nutrients I need to keep going. So, although I will not be counting calories, I'm trying to pack in more fresh veggies and less fried food (and--maybe--less sugar).

I do have a weakness, though, for all things involving butter and cream sauce. So when I came across a recipe for Cannelloni on Erin's blog, I knew I had to make it. In Kansas City, Zio's Restaurant had an amazing Chicken and Spinach Cannelloni that I've been craving so I decided to make this with a creamy alfredo sauce. I looked at a few recipes I found on the web and then came up with my own recipe below. It may not be weight watchers friendly, but I didn't regret a single bite.

(Oh, and can I apologize for the quality of my pictures lately? I've been trying to figure out the lighting situation in my new apartment and have honestly just been too lazy to try too hard at the pictures. I promise to work on that soon).

Chicken and Spinach Cannelloni
3 chicken breast cutlets, cooked and chopped
1 c. chopped fresh spinach
1/3 c. shredded mozzarella
1/3 c. grated parmesan cheese
7-8 oz. ricotta cheese
1 t. dried rosemary
2 t. dried oregano
7 cannelloni or manicotti shells, cooked

1 stick butter
2 cloves minced garlic
1 pt. heavy cream
1/2 c. grated parmesan
salt and pepper
1/2 c. grated mozzarella cheese

In a large bowl mix together the chicken breast, spinach, mozzarella, parmesan, ricotta, rosemary and oregano. Use the mixture as a filling for the cannelloni shells. Place the shells into a small baking dish in a single layer and set aside.
In a large saute pan, melt the butter over medium heat. Add the garlic and saute about 1-2 minutes. Add the heavy cream, bring to a boil, then lower the heat and simmer until the mixture has thickened, about 10 minutes. Stir in the parmesan cheese and salt and pepper to taste. Pour the cream sauce over top of the filled cannelloni and sprinkle with mozzarella cheese.
Cover baking dish with aluminum foil and bake in a 350 degree oven for 20 minutes. Remove the foil and cook for 15 minutes more.

2 comments:

Emily said...

Zios! I know what you're talking about! Yay for being from the Midwest. I had some Taco Bell the other day.. jealous?? :)

This looks amazing!

Erin said...

Weren't these good? I decided I like them better with tomato sauce, though. You should try with egg roll wrappers, if you get a chance, for a fun twist!