This recipe was a high risk operation for me, but it turned out really well. I was flying by the seat of my pants! The Cannelloni is topped with a white sauce which includes chicken (a last minute decision) on my part.
Ingredients
5 ounces goat cheese
1/2 cup low fat Ricotta cheese
4 sage leaves chopped fine
4 scallions sliced thinly
1 egg
salt and pepper to taste
small pinch of nutmeg (use fresh if you can)
2 garlic cloves, chopped finely
2 sheets of fresh pasta (or you can use the pre-made tubes, cook and drain)
1 package Knorr Fettuchine Sauce
1/2 lb fresh ground chicken
Method
Mix together the goat cheese, ricotta, egg, sage, scallions, nutmeg, salt and pepper and set aside.
Start with 1 pasta sheet, cut into 4ths, place your filling more towards one end and roll up into tubes, you should end up with 4 tubes per sheet so 8 total. Place into a square greased pan, fit them tightly together. Set aside.
Cook your chicken in a non-stick skillet, adding salt and pepper to taste and the garlic, remove chicken from the pan after cooking and set aside.
Prepare the Fettuchini sauce according to the package directions, I added some Parmesan to the sauce, a pinch more of nutmeg, and red pepper flakes. When sauce is ready, add the chicken back in and pour over your pasta.
Bake for 30 minutes at 350 degrees. Let rest for 5 minutes and garnish with sage leaves if you wish.
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