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.

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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