Cooking with Katie



Chicken Cannelloni with Panzanella Salad

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This is one of my new favorite dinners, it’s so easy, and it is absolutely delicious! It’s also really fun to make…you get to use your hands, which always makes me feel like I’m a little kid playing with my food. Plus, there are so many bright, robust flavors in this show-stopper stuffed pasta, and the cool salad on the side is a nice change-up to the traditional garden salad. I promise that you’ll love it!

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We received this cookbook from some friends of my dad’s as a thank you present, and I have to say that I absolutely love it! It’s Bonnie Aeschliman’s Cooking with Bonnie: Farm to France, and it is full of fresh, healthy, incredible food. This recipe is actually from this book as well as the salad.

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This salad is SO SO good!

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And doesn’t this look heavenly!? Ahh, I cannot not wait to try out every recipe in this book! I definitely recommend it to everybody, but let’s get back to the main dish now!

Chicken Cannelloni with Panzenella Salad (Farm to France)

Chicken Cannelloni:

  • 2 tbsp. olive oil
  • 2 cloves garlic, minced (optional)
  • 1/2 an onion, chopped
  • 1 red  bell pepper, chopped
  • 2 stalks of celery, chopped
  • 1 15 oz. carton of ricotta cheese
  • 1 egg, slightly beaten
  • 8 oz. shredded Mont. Jack cheese
  • 3 green onions, chopped
  • 1/2 c parmesan cheese
  • 2 tsp. dried basil or 3 tbsp. fresh basil
  • 1/2 tsp. oregano or 2 tsp. fresh oregano
  • salt and pepper
  • 1 pound cooked chicken breast
  • 12 to 16 manicotti shells, cooked and drained
  • 6 tbsp. butter
  • 6 tbsp. flour
  • 2 1/4 c milk
  • 1 1/2 c chicken broth
  • salt and red pepper flakes
  • 1/2 c parmesan cheese
  • 3 c mozzarella cheese

Panzanella Salad

  • 1/4 c olive oil
  • 1 tbsp. minced garlic (optional)
  • 6 cups of crusty bread cut into 1 1/2 inch cubes
  • 6 tbsp. parmesan cheese
  • salt and pepper
  • 2 pounds ripe tomatoes
  • 2 cucumbers, peeled and sliced
  • 1 yellow or orange bell pepper
  • 2 c chopped romaine lettuce
  • sliced onion (optional)
  • 2 tbsp. chopped basil
  • 2 tbsp. chopped parsley
  • salt and pepper
  • 2 tbsp. minced garlic
  • 1/2 c olive oil
  • 2 tbsp. white wine vinegar

For the cannelloni: Saute the garlic, onion, red pepper, celery, and green onions in the olive oil until tender. Combine it with the ricotta, egg, Monterey jack cheese, parmesan cheese, basil, oregano, salt and pepper, and chicken in a large mixing bowl. Then melt the butter in a saucepan and stir in the flour. Cook until bubbly. Add milk, chicken broth, salt, and red pepper flakes. Cook, stirring constantly, until sauce boils and is thickened. Stir in the remaining parmesan cheese off the heat. Preheat the oven to 375 degrees, and spread a thin layer of parmesan sauce over the bottom of 2 13×9 pans. Split each cooked pasta tube in half and place about a 1/3 c of filling along the pasta. Roll it up to enclose and place seam-side down in the pans. Pour the remaining parmesan sauce over the cannelloni and cover with mozzarella cheese. BAke for 30 minutes, or until bubbly and golden. Serve with marinara sauce. Makes 16 servings.

For the salad: Preheat the oven to 375 degrees and combine the olive oil with the garlic. Heat it for 15 seconds in a microwave safe glass just to infuse the olive oil. Pour this over the bread cubes, along with the salt and pepper, and cheese. Bake them on a baking sheet, stirring once or twice, for 8-9 minutes. Let cool and store in an airtight container. Combine tomatoes, cucumbers, pepper, romaine, onion, basil, and parsley. Add the croutons and toss well. Combine the garlic, olive oil, and vinegar and drizzle over the salad. Toss to coat.

Be sure to follow me on instagram-cookingwithkatie and Pinterest-cookwithkatie

BTW, this is not a paid advertisement. This is just a great cook book that I thought you all would enjoy!

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