School is out my friends, which of course means my kids are sick. Don’t ask me how they managed to catch a cold exactly 2 seconds after school was over, but they did. Between them coughing all night, and acting like yahoos all day, this week hasn’t exactly been the best start to summer vacation. I am pretty tired, more than a little loopy, and I am out of kids’ cough medicine. And did I mention that I woke up today with their cold? Yippy bleeping skippy.
However, I did get to try out a new recipe from Southern Living, which Husband loved. And you should really try it too…Because it was yummy, easier than it looks, and I definitely racked up some Mom points for cranking this out on a weeknight with two sick kids.
Chicken Cannelloni with Roasted Red Bell Pepper Sauce
1 (8-ounce) package cannelloni or manicotti shells
4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach,
— thawed and well drained
1 cup (8 ounces) shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 tsp garlic salt
1 tsp seasoned pepper
2 (7-ounce) jars roasted red bell peppers, drained
1 (16-ounce) jar creamy Alfredo sauce
1 (3-ounce) package shredded Parmesan cheese
1. Cook pasta according to package directions; drain.
2. Stir together chicken and next 6 ingredients.
3. 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-inch baking dishes.
4. To make Roasted Red Pepper sauce, combine Alfredo sauce, roasted red
peppers and Parmesan cheese in a food processor. Pulse until smooth.
5. Pour Roasted Red Bell Pepper Sauce evenly over shells.
6. Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated.
Garnish, if desired
Even the kids ate it. Wonder of wonders….