Cannelloni with Chicken and Broccoli in Alfredo Sauce | Recipes of Italy
     
                   

                                     
                                 
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     Cannelloni with Chicken and Broccoli in Alfredo Sauce Header

            Cannelloni with Chicken and Broccoli           

in Alfredo Sauce

   Cannelloni with Chicken and Broccoli in Alfredo Sauce Photo
  Rating:        
Category: Cannelloni, Pasta, Italian-American
Servings: 6 - 8
Total time: 1 hr 20 min
Level: Easy
Review/Rate this recipe

An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients

- 1 1/2 pounds ground chicken

- 3 cups broccoli florets

- 1/2 medium onion, minced

- 3 cloves garlic, peeled and minced

- 16 ounces ricotta cheese

- 1 recipe of our Alfredo Sauce

- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite pasta for cannelloni

- 2/3 cup Parmigiano Reggiano cheese, grated

- 1/3 cup extra virgin olive oil

- Salt and pepper

Directions

1.  Preheat oven to 400 degrees.

2.  Place the broccoli florets in the food processor and pulse until they are finely chopped.

3.  In a large saute pan over medium high heat, add the olive oil, onion, garlic and 1/4 cup water. Saute the garlic and onion until the onion begins to turn translucent.

4.  Add the ground chicken to the pan. Using the back of a fork, break the chicken into small pieces, mashing and mixing it into the onion and garlic. Continue this process until the chicken begins to turn white and is loose. Then, saute the chicken until it begins to brown.

 

 

 

5.  Once the chicken has begun to brown, add the broccoli to the pan with 1/2 cup water. Turn the heat to low, cover the pan and simmer for 10 - 12 minutes, stirring occasionally and adding more water if necessary.

6.  The broccoli is done when it is soft; remove the pan from the heat and set it aside to cool - at least 30 minutes.

7.  While the chicken and broccoli mixture cools, prepare the recipes for homemade pasta and the alfredo sauce.

8.  When the chicken and broccoli mixture is cooled to room temperature, add the ricotta to the pan as well as 1/3 cup of the grated Parmigiano. Mix all ingredients well to combine. Taste the mixture and add salt and pepper to your taste.

9.  Line an oven safe baking dish with parchment paper.

10.  Spoon a generous spoonful or 2 of the alfredo sauce into the baking dish and spread over the parchment paper.

11.  Lay one sheet of pasta for the cannelloni onto a plate. Spoon 1 very generous tablespoon of the chicken and broccoli filling onto the short end side of the pasta. Roll up the pasta and place the roll into the baking dish.

12.  Continue step 11 until you have used all of the pasta. If you make two layers of cannelloni in one pan, prior to proceeding to the second layer, spread a generous amount of the alfredo sauce evenly over the first layer of cannelloni and top with a sprinkle of Parmigiano.

13.  When all of the cannelloni are made, spoon the remaining alfredo sauce over the last layer of cannelloni, spreading the sauce evenly over the top of the cannelloni. Top with the remaining Parmigiano or add more to your taste.

14.  Cover the baking dish with aluminum foil and bake on the bottom rack of the oven for 30 - 35 minutes.

15.  After 30 minutes or so, uncover the dish and bake another 10 minutes to brown the cheese.

16.  Once the cheese has browned, remove the dish from the oven and let it cool for 10 - 15 minutes before serving.