FROM A CHEF'S KITCHEN

Cannelloni with Chicken, Spinach and Artichokes

Cannelloni with Chicken, Spinach, and Artichokes—a dish where every bite intertwines the tender embrace of chicken, the earthy charm of spinach, and the subtle nuttiness of artichokes, all wrapped in the comforting hug of pasta.

 Ingredients

Chicken, Spinach, Artichokes, Garlic, Cream Cheese, Scallion, Flat Lasagna Noodles, Mozzarella Cheese, Parmesan Cheese, Nutmeg, Butter, All-Purpose Flour, Whole Milk, Salt & Pepper

Noodles First!

Soak lasagna noodles in hot water until pliable, then drain and pat dry with paper towels, prepping them for their tasty transformation.

Zap the spinach in a microwave-safe container with 1/4 cup water on high for 2 to 2 1/2 minutes until it's wilted. Drain, let it cool, give it a good squeeze to ditch the extra water, then chop it up. Sprinkle with salt and pepper.

Toss spinach, chicken, artichoke hearts, cream cheese, scallions, garlic, 3/4 cup of Mozzarella, 1/2 cup of Parmesan, and a dash of salt and pepper into a bowl. Mix it up and set aside, letting the flavors get to know each other.

Melt butter over medium-high heat, then whisk in flour, cooking for 2 minutes straight—keep it moving to avoid browning, like you're conducting a symphony with your whisk.

Gradually pour in milk, whisking without pause, then crank up the heat to reach a boil. Dial it back to low and let it simmer into a thickened glory. Finish with a seasoning of salt, pepper, a sprinkle of 1/4 cup Parmesan, and a whisper of nutmeg.

Spoon equal portions of the chicken mixture onto one of the short ends of each lasagna noodle, setting the stage for a delightful roll-up.

Splash 1 cup of the sauce across the bottom of your baking dish. Gently roll up the noodles, snug and secure, then line them up over the béchamel. Repeat with each noodle to complete your savory lineup.

Drench with the rest of the sauce, then shower it with the remaining Mozzarella and Parmesan. Cover it all up with aluminum foil, just a bit loose, and bake for 25 to 30 minutes. Whip off the foil, let it bake for another 25 to 30 minutes, or until the top is golden and the sauce is joyfully bubbling away.

Savor the masterpiece that emerges: Cannelloni with Chicken, Spinach, and Artichokes, a bubbling dish of golden perfection, ready to enchant your taste buds and steal the show at any meal.

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