Chicken Cannelloni with Roasted Red Pepper Sauce

Chicken Cannelloni with Roasted Red Pepper Sauce

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rating:

Ingredients

  • Cannelloni
  • 1 (8 ounce) package cannelloni or manicotti shells
  • 4 cups chicken, cooked and finely chopped
  • 2 (8 ounce) containers chive and onion cream cheese
  • 1 (10 ounce) package frozed chopped spinach, thawed and well drained
  • 1 cup mozzerella cheese, shredded
  • 1/2 cup seasoned breadcrumbs
  • 3/4 tsp garlic powder
  • 1 tsp pepper
  • Roasted Red Pepper Sauce
  • 2 (7 ounce) jars roasted red peppers, drained
  • 1 (16 ounce) jar creamy Alfredo sauce
  • 3 ounces of grated parmesan cheese

Directions

Cook pasta according to package directions; drain and set aside.

Stir together chicken and next six ingredients.

Cut pasta lengthwise through the other side. Spoon about 1/2 cup of chicken filling into each shell, gently pressing cut sides together. Place , cut sides down into a 11×17 baking dish. Pour roasted red pepper sauce evenly over cannelloni.

Bake, covered, at 350 degrees for 25-30 minutes or until heated through.