Monday, March 2, 2015

Chopped at Home Challenge - Entry #1

man, I wish they would let you enter more than 1 recipe for this contest. I have so many directions I could go! But, for this entry period this is what I went with. You had to include chicken breast, red peppers, greek yogurt and Sargento 6 Cheese Italian blend in you rrecipe. In hindsight I am thinking that I should have used honey yogurt in my recipe instead of plain. It would have tasted great and been more creative than the plain stuff. Oh well. No turning back now.

Cheesey Chicken Canneloni in Creamy Red Pepper Sauce

Canneloni Filling:
1 whole boneless, skinless chicken breast, poached and shredded
1 small container ricotta cheese
1 Cup Sargento 6 Cheese Italian Blend cheese
1 Tbs Italian seasoning
1 tsp salt

10 fresh pasta sheets (can substitute egg roll wrappers)

2 Tbs olive oil
3 cloves garlic, peeled and sliced
1-5.3 oz container plain Greek yogurt
2 red bell peppers, roasted and peeled
2-3 oz milk or cream (about half the yogurt container)
1 tsp salt

Additional 1 Cup Sargento 6 Cheese Italian Blend cheese

Mix canneloni filling ingredients together
Place 2-3 Tbs of the filling on edge of pasta sheet and roll to make canneloni
Meanwhile in a medium sauce pan, simmer garlic in oil over low heat until fragrant. Add yogurt, milk and red pepper and blend with an immersion blender (or transfer to a traditional blender) and blend until smooth. Bring to a low simmer. Once simmering remove from heat and place enough in a baking dish to coat the bottom. Add canneloni to the dish and cover with remaining sauce. Top with 1 cup Sargento 6 Cheese Italian Blend Cheese. Cover dish with foil and bake at 350 for 30 minutes. remove foil and bake 10 minutes more.

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