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Chicken and Kale Cannelloni




Source of Recipe


Country Living


Recipe Introduction


"Make this fresh and delicious dish from scratch now — then freeze it to savor later."




List of Ingredients




1/2 pound oven-ready lasagna sheets (about 16), such as Barilla
2 tablespoons olive oil
3 boneless, skinless, chicken breasts (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon fresh-ground pepper
1 pound sausage, casing removed
1 cup chopped onion (about 2 small)
4 cloves garlic, minced (about 1 1/2 tablespoons)
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon aniseed
1/2 teaspoon ground nutmeg
1 cup finely grated Asiago cheese
8 cups kale cut into 1-inch pieces (about 1 bunch)
2 tablespoons fresh lemon juice
1 large jar of pasta sauce - your choice

Recipe



1. Make the filling: Bring a large pot of water to a boil and cook the lasagna sheets until softened — 6 to 8 minutes. Drain and separate the noodles, keeping them moist. Cover with plastic wrap and set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until just cooked through — about 7 minutes per side; do not overcook. Cool the chicken for 5 minutes, shred into thin strips, and transfer to a large bowl. Add the sausage to the skillet and cook for 5 minutes. Add onion, garlic, pepper flakes, aniseed, and nutmeg and cook until sausage is cooked through — about 5 more minutes. Add the sausage mixture and Asiago to the bowl containing the chicken. Heat the remaining olive oil in the same skillet over medium-high heat. Add the kale and cook until just wilted — about 3 minutes. Add it and the lemon juice to the meat mixture and stir to combine.

2. Assemble the cannelloni: Heat oven to 350°F. Spread 1 cup tomato sauce in the bottom of each of two 13- by 9- by 2-inch baking dishes. Place 1 lasagna sheet on a clean work surface. Place 1/2 cup filling along one of the short sides of the sheet, roll up the filling in the noodle, secure with 2 toothpicks, and place in the prepared baking dish. Repeat with the remaining noodles and filling. Cover each dish with 1 1/2 cups sauce. If freezing, skip to Step 3 or bake the cannelloni, covered, for 40 minutes.

3. Freeze the cannelloni: Wrap the baking dish with freezer-safe plastic wrap, leaving no airspace between the wrap and the cannelloni. Cover the entire dish with heavy foil and freeze for up to 1 month. To serve, remove the plastic wrap from the cannelloni, replace the foil, and bake at 350°F until heated through — about 1 hour.

SERVES 8