Cannelloni or Manicotti With Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A very tasty dish that takes about 2 hours to make but is worth the time. Ingredients:
12 cannelloni tubes or 12 manicotti, tubes |
1 tablespoon salt |
2 tablespoons olive oil |
1 lb boneless skinless chicken breast, cut into 1 inch cubes |
1 medium onion, finely chopped |
1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried thyme leaves, crushed |
1/4 cup dry vermouth |
1/2 lb kale, cooked, thoroughly drained and chopped |
2 cups chicken broth |
1 cup low-fat ricotta cheese |
1 cup low fat cottage cheese |
8 tablespoons freshly grated parmesan cheese, divided (parmigiano reggiano preferred) |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon ground nutmeg |
3 tablespoons butter |
4 tablespoons all-purpose flour |
2 cups whole milk, homogenized |
Directions:
1. In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
2. Allow to marinate for at least 30 minutes.
3. In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
4. Drain and cover kale with cold water; set aside.
5. Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
6. Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
7. Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
8. With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
9. Process the chicken in short bursts until the cubes are finely chopped.
10. Drain kale well, chop and add to the food processor.
11. Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
12. To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
13. Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
14. Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
15. Add milk and return the liquid to boil, whisking frequently.
16. Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
17. In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
18. Add 1 tablespoon salt and 2 tablespoons of olive oil.
19. Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
20. When done, transfer tubes to bowl of cold water.
21. Preheat oven to 400 degrees F.
22. Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
23. In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
24. Ladle the sauce over the cannelloni.
25. Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
26. Cover the casserole dish tightly with aluminum foil.
27. Bake in preheated 400°F oven for 30 minutes.
28. Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
29. Serve immediately.
30. You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
31. You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, Uncle Bill's Russian Cabbage Rolls.
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