Chicken & Mushroom Stuffed Cannelloni with Suprême Sauce

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mashed tofu

Cottage cheese is lower in fat, while mashed tofu is a dairy-free alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie cheese substitute, while pecorino is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, and provolone can be a more affordable option.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Turkey breast is leaner, and canned chicken is a budget-friendly protein.

Preheat a sauté pan over high heat and add olive oil.

Sauté 2 cups of mushrooms (1 cup portobello and 1 cup cremini) until halfway cooked.

Add 1 cup of chopped leek and continue cooking until slightly brown, then season with salt and remove from the pan.

Add more olive oil to the pan and sear seasoned chicken thighs for 3 minutes on each side.

Deglaze the pan with 6 ounces of dry white wine and reduce by 50%.

Add the reserved leek and mushroom mixture back to the pan along with 8 ounces of hot chicken stock.

Simmer for 10 to 15 minutes until the chicken is tender, then remove and chop the chicken.

Add 2 tablespoons of butter to the pan and let melt.

In a large bowl, add 2 cups of homemade croutons and pour the liquid over them, stirring to combine. Wrap with plastic wrap and let sit for 15 minutes.

Mix the diced chicken into the crouton mixture, then add 2 cups of baby spinach and 1 pound of ricotta cheese, mixing evenly.

Fill a piping bag with the mixture and stuff the cannelloni.

Place a few ounces of supreme sauce at the bottom of a baking dish, then arrange the stuffed cannelloni in the dish.

Top with more supreme sauce, wrap with plastic wrap and aluminum foil, and bake in a preheated oven at 350°F for 40 to 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens