David Gallimore International Ministries, Inc.
Sunday, December 17, 2017

-Chicken Cannelloni w/ Roasted Red Bell Pepper Sauce

We were first introduced to these dishes by Ginger Wilkins in Oklahoma City.
I knew with my first bite I had to have these recipes.  They complement each other wonderfully.
A lot of the preparation can be done ahead of time ... this makes it nice for Sunday lunch.
The dressing for the bluegrass salad is better if you prepare and let it stay in the refrigerator overnight.
The Roasted Red Bell Pepper Sauce can be prepared ahead of time and placed in the fridge.
And the Chicken Cannelloni can also be prepared ahead, and individually wrapped in wax paper.

Also, if you are only cooking for 2, the recipe for the Chicken Cannelloni can be cut in half. 
I still make the whole sauce recipe, as I like lots of sauce!

Hope you enjoy!!!

 

Bluegrass Salad

 

1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon balsamic vinegar
2 tablespoons sugar

1 teaspoon butter or margarine
3/4 cup walnuts
Bag of "hearts of romaine" lettuce mixture, (or 2 heads romaine lettuce, torn)
2 pears chopped
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

 

Whisk together first 4 ingredients.  Chill at least 1 hour.
Melt butter in a skillet over medium heat;  add walnuts, and sauté 5 minutes or until lightly browned. 
Remove walnuts with a slotted spoon.
Toss together lettuce, pears, and toasted walnuts.  Sprinkle with blue cheese and cranberries;  drizzle with dressing.

 

Chicken Cannelloni with Roasted Red Bell Pepper Sauce

 

1 (8 oz.) package cannelloni or manicotti shells
4 cups finely chopped cooked chicken
2 (8 oz.) containers chive and onion cream cheese
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 cup (8 oz.) shredded mozzarella cheese
1/2 cup Italian seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
Roasted Red Bell Pepper Sauce  (see below)
Garnish:  chopped fresh basil or parsley

Cook pasta according to package directions;  drain.
Stir together chicken and next 6 ingredients.

Cut pasta shells lengthwise through the other side.  Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together.  Place, cut sides down, in 2 lightly greased 11 x 7 baking dishes.  Pour Roasted Red Bell Pepper Sauce evenly over shells.

Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated.  Garnish, if desired.

Makes 6 to 8 servings.

 

Roasted Red Bell Pepper Sauce

 

2  (7 oz.) jars roasted red bell peppers, drained  (or 14 oz. total if in a larger jar)
1 (16 oz.) jar creamy Alfredo sauce  (I use Bertolli Five Brothers Creamy Alfredo Sauce)
1 (3 oz.) package shredded Parmesan cheese

Process all ingredients in a blender until smooth, stopping to scrape down sides.