Chicken And Kale Cannelloni Recipe

Name: Chicken And Kale Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound oven ready lasagna sheets (about 16); 2 T. olive oil; 3 boneless, skinless chicken breasts (1/1/2 lbs); 1/2 t. salt; 1/4 t. fresh ground pepper; 1 lb. sausage (casing removed); 1 C. chopped onion; 4 cloves garlic; 1/2 t. crushed red pepper flakes; 1/2 t. aniseed; 1.2 t. ground nutmeg; 1 C. grated Asiago cheese; 8 cups kale cut into 1 inch pieces (about 1 bunch); 2 T. fresh lemon juice; 1 jar prepared Spaghetti sauce

Servings: persons

1/2 pound oven ready lasagna sheets (about 16)
2 T. olive oil
3 boneless, skinless chicken breasts (1/1/2 lbs)
1/2 t. salt
1/4 t. fresh ground pepper
1 lb. sausage (casing removed)
1 C. chopped onion
4 cloves garlic
1/2 t. crushed red pepper flakes
1/2 t. aniseed
1.2 t. ground nutmeg
1 C. grated Asiago cheese
8 cups kale cut into 1 inch pieces (about 1 bunch)
2 T. fresh lemon juice
1 jar prepared Spaghetti sauce

1
1. Make filling: Bring lg. pot of water to a boil and cook lasagna sheets until softened - 6 - 8 min. Drain and separate noodles, keeping moist. Cover with plastic and set aside. Heat 1 T. oil in large skillet over med. high heat. Season chicken with salt and pepper and cook until cooked through, about 7 min. per side. Cool chicken and shred into strips and transfer to a large bowl. Add sausage and cook for 5 min. Add onion, garlic, pepper flakes, aniseed, and nutmeg and cook until sausage is cooked through, about 5 more minutes. Add sausage mixture and Asiago to chicken. Heat remaining olive oil in same skillet over med. high heat. Add Kale and cook until wilted (3 min). Add lemon juice to kale and combine with meat mixture.
2
2. Assemble cannelloni: Heat oven to 350F. Spread 1 C. sauce in bottom of each of two 13x9x2 inch baking dishes. Place 1 lasagna sheet on clean work surface. Place 1/2 cup filling along one of the short sides of the sheet, roll up, secure with 2 toothpicks, and place in prepared baking dish. Repeat with remaining noodles and filling. Cover each dish with 1 1/2 C. sauce. Bake for 40 minutes

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound oven ready lasagna sheets (about 16), 2 T. olive oil, 3 boneless, skinless chicken breasts (1/1/2 lbs), 1/2 t. salt, and more.

Yes, Chicken And Kale Cannelloni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Kale Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions