Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Chicken

Creamy Chicken Cannelloni with Asiago and Mozzarella Cheeses & Turkey Bacon

Turkey bacon adds a salty, savory quality to this chicken cannelloni with Asiago 
and mozzarella cheeses and a creamy béchamel sauce.

Get access to everything we publish when you sign up for Outside+.

Looking for more chicken recipes? Check out our collection here

Image and recipe from Cuisine at Home

Servings
8
Prep Time
40 min
Cook Time
30 min
Duration
70 min

Ingredients

Sauce

  • ¼ cup organic unsalted butter
  • 1 clove garlic, minced
  • ¼ cup whole-wheat flour
  • 3 cups whole milk
  • ¼ tsp each ground white pepper, nutmeg and sea salt

Cannelloni

  • 2 tsp olive oil
  • 2 oz all-natural turkey bacon (no added nitrates or nitrites), chopped
  • 1 large yellow onion, finely chopped
  • 3 large cloves garlic, minced
  • 1 lb ground chicken
  • 2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/4 tsp sea salt
  • 2 large Roma tomatoes, seeded 
and diced
  • 1 cup diced fresh mozzarella
  • 3/4 cup shredded Asiago cheese, divided
  • 1/2 cup chopped fresh basil, plus additional for garnish
  • 1 large egg
  • 8 6 x 9-inch fresh whole-grain lasagna sheets, halved crosswise (TIP: Check the deli section at your local grocer.)

Preparation

  1. Preheat oven to 375°F. Prepare sauce: In a medium saucepan on medium-high, melt butter. Add 1 clove minced garlic and cook until fragrant, 30 seconds. Add flour and cook, stirring constantly, 2 minutes. Slowly stream in milk while whisking. Cook, whisking constantly, until sauce has thickened, 5 to 6 minutes. Remove from heat and stir in white pepper, nutmeg and ¼ tsp salt. Set aside.
  2. In a large nonstick skillet on medium-high, heat oil. Add bacon and cook, stirring occasionally until just beginning to brown, 1 to 2 minutes. Add onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add 3 cloves minced garlic and cook until fragrant, 30 seconds. Add chicken, Italian seasoning, pepper flakes and ¼ tsp salt and cook, stirring frequently to break up chicken, until chicken is no longer pink. Transfer to a food processor and pulse until coarsely chopped.
  3. Transfer chicken mixture to a large bowl and stir in tomatoes, mozzarella, ¼ cup Asiago and basil. Add egg and stir to combine.
  4. Spread 1 cup reserved sauce on bottom of a 9 x 13-inch baking dish. Spread ¼ cup chicken filling on each half pasta sheet; gently roll up and place seam side down in baking dish. Pour remaining sauce over top and sprinkle with remaining ½ cup Asiago cheese. Cover with foil and bake for 30 minutes. Remove foil; bake 10 minutes longer until golden brown and bubbly. Garnish with additional basil.

Nutrition Information

  • Serving Size 2 cannelloni
  • Calories 439
  • Carbohydrate Content 34 g
  • Cholesterol Content 169 mg
  • Fat Content 23 g
  • Fiber Content 4 g
  • Protein Content 26 g
  • Saturated Fat Content 11 g
  • Sodium Content 346 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g