Olivieri® Cannelloni with Chicken and Prosciutto doused in a delicious dressing composed of Olivieri® Herbed Alfredo Sauce and sautéed cremini mushrooms.
|1 tbsp||(15 mL) Olive oil|
|2 cups||(500 mL) Sliced cremini mushrooms|
|2||Plum tomatoes, deseeded and cut into ½ inch (1.5 cm) dice|
|1||(600 mL) Tub OLIVIERI® Herbed Alfredo Sauce|
|1||(540 g) Package OLIVIERI® Cannelloni with Chicken & Prosciutto|
|1 cup||(250 mL) Grated mozzarella cheese|
PREHEAT oven to 350°F (180°C).
HEAT olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 3-4 minutes or until mushrooms have browned. Add diced tomatoes and cook for an additional 1-2 minutes.
POUR 1/2 of the herbed alfredo sauce on the bottom of a large baking tray. Place cannelloni, seam side down, in a single layer on top of sauce.
ADD mushroom and tomato mixture and pour over remaining sauce. Top with mozzarella cheese.
BAKE in oven for 20 minutes and broil for 5 minutes or until cheese is brown and bubbling.
TIP: Deseed tomatoes by cutting in half lengthwise and scooping the inside out with a spoon
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