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Veal And Chicken Cannelloni

Diet.Chef's picture
Ingredients
  Spinach pasta 1 Cup (16 tbs) (Basic, Adjust Quantity As Needed)
  Olive oil flavored cooking spray 1
  Olive oil 1 Teaspoon
  Veal cutlets 6 Ounce
  Skinless boneless chicken breast halves 4 Ounce (1 Whole)
  Chopped onion 1⁄2 Cup (8 tbs)
  Nonfat ricotta cheese 3⁄4 Cup (12 tbs)
  Grated romano cheese 1⁄4 Cup (4 tbs)
  Neufchatel cheese 3 Tablespoon
  Minced fresh basil 2 Tablespoon
  Chablis/Other dry white wine 5 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)
  Chopped fresh tomatoes 3 Cup (48 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh rosemary 1 Tablespoon
  Shredded part skim mozzarella cheese 1 Ounce (1/4 Cup)
Directions

Follow Basic Spinach Pasta recipe until dough is rolled to desired thickness (about 1/16 inch).
Roll to 24-x 6-inch rectangle; cut into 6 (6- x 4-inch) rectangles.
Cook pasta in boiling water 10 minutes.
Drain and rinse under cold water.
Spread flat on wax paper, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add veal and chicken; cook 15 minutes or until done, turning frequently.
Remove from skillet; drain and pat dry with paper towels.
Shred veal and chicken; set aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute 4 minutes or until tender.
Position knife blade in food processor bowl.
Add ricotta cheese, Romano cheese, and Neufchatel cheese; process until smooth.
Add veal, chicken, onion, basil, and 1 tablespoon wine; stir well.
Spoon cheese mixture evenly onto each pasta rectangle just below the center; roll pasta around cheese mixture.
Place pasta rolls, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set aside.
Coat skillet with cooking spray.
Add remaining 1/4 cup wine, tomato, and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add rosemary, and simmer an additional 5 minutes.
Remove from heat, and cool slightly.
Position knife blade in food processor bowl; add tomato mixture, and process until smooth.
Spoon evenly over pasta rolls.
Sprinkle with mozzarella cheese.
Bake at 400° for 15 minutes or until mixture is bubbly and cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Chicken

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