Try this Chicken and Mushroom Canneloni recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Lightly grease a large ovenproof dish. Heat the olive oil in a heavy-bottom skillet. Add the garlic, onion, and mushrooms and cook over low heat, stirring frequently for 8-10 minutes. Add the ground chicken and prosciutto and cook stirring frequently for 12 miutes or until browned all over. Stir in the Marsala, tomatoes, and their can juices, basil, and tomato paste and cook for 4 minutes. Season to taste with salt and pepper, then cover and simmer for 30 minutes. Uncover, stir, and simmer for 15 minutes.
Meanwhile, bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but sill firm to the bite. Using a slotted spoon, transfer the cannelloni tubes to a plate and pat dry with paper towels.
Using a teaspoon, fill the cannelloni tuves with the chicken, proscuitto, and mushroom mixture. Transfer them to the ovenproof dish. Pour the Bechamel sauce over them to cover completelyand sprinkle with the grated Parmesan cheese.
Bake the cannelloni in the preheated oven for 30 minutes or until golden brown and bubbling.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 652 | ||
Calories from Fat: 272 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 156.9mg | 48 % | |
Sodium 841.5mg | 29 % | |
Potassium 894.7mg | 24 % | |
Total Carbohydrate 49.8g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 47.6g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 652
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