Cannelloni with Chicken and Mushrooms Recipe

A lighter alternative to the usual beef-filled, bechamel-coated dish. Fill with ricotta, onion and mushroom for a vegetarian version.

Ingredients:

450 g/ 1 lb
225 g/ 8 oz
2
30 ml/ 2 tbsp
15 ml/ 1 tbsp
1

12-18
600 ml/2 1/2 cups
50 g/ 1/2 cup

boneless, skinless chicken breast, cooked
mushrooms
garlic cloves, crushed
chopped fresh parsley
chopped fresh tarragon
egg, beaten
fresh lemon juice
cannelloni tubes
tomato sauce
freshly grated Parmesan cheese
salt and ground black pepper
fresh parsley sprigs, to garnish

Method:

1. Preheat the oven to 200 ^oC/ 400 ^oF/ Gas 6. Place the chicken in a food processor or blender and process until finely minced. Transfer to a bowl.

2. Place the mushrooms, garlic, parsley and tarragon in the food processor or blender and process until finely minced.

3. Beat the mushroom mixture into the minced chicken with the egg, salt and black pepper and lemon juice to taste.

4. Cook the cannelloni in plenty of salted boiling water according to the manufacturer's instructions. Drain well on a clean dish towel.

5. Place the filling in a piping bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni.

6. Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the tomato sauce so all the cannelloni are covered, and sprinkle evenly with the parmesan cheese. Bake in the oven for 30 minutes or until browned and bubbling. Serve on warmed plates garnished with a parsley sprig.

SERVES 4-6

 

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