This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken And Spinach Cannelloni With Roasted Red Pepper Sauce
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- #57323
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package cannelloni or manicotti shells
4 cups finely chopped cooked chicken
2 containers chive and onion sour cream (8 ounce size)
1 package frozen chopped spinach (10 ounce size) thawed and drained
1 cup shredded mozzarella cheese
1/2 cup italian-seasoned bread crumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
ROASTED RED PEPPER SAUCE
2 jars roasted red bell peppers (7 ounce size) drained
1 jar (16 ounce size) Alfredo sauce
3 ounces shredded Parmesan cheese
directions
Cook pasta according to package directions; drain and set aside.
Stir together chicken and next 6 ingredients in a large bowl.
Cut 1 side of pasta shells lengthwise, opening each shell.
Spoon 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place shells, seam side down, in 2 lightly greased 11x7-inch baking dishes.
Pour roasted red bell pepper sauce evenly over shells.
Bake, covered, at 350 degrees F for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.
Sauce: Process all ingredients in a blender until smooth, stopping occasionally to scrape down sides.
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nutrition data
Nutritional data has not been calculated yet.
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