Chicken Cannelloni

Pasta is enjoyable all year round, but it's even more appetizing during cooler days.
This recipe is perfect for using up leftover chicken, making it a quick and easy dish.
The pasta used in this recipe doesn't require pre-cooking, hence the bechamel sauce is more liquid to ensure the pasta cooks perfectly.
You can also make this recipe with turkey instead of chicken and substitute bacon with chorizo.
A blend of three cheeses is used in this recipe, but you can use one or two if you prefer.
You can also freeze individual portions and simply bake them when desired.

Neuza Costa

3 May, 2023

Ingredients:

• 16 to 18 cannelloni pasta tubes
• ½ chicken, preferably breast
• 1 onion, chopped
• 1 carrot, chopped
• 1 garlic clove, halved
• 1 piece of bacon rind
• A sprig of parsley
• Sprigs of basil
• 1 tablespoon of butter
• 3 garlic cloves, minced
• 160 g (0.35 lbs) of bacon, chopped
• 180 g (0.39 lbs) of portobello mushrooms, diced
• Parmesan cheese
• 70 g (2.46 oz or approximately 1/3 cup) of butter
• 1 onion, minced
• 70 g (2.46 oz or approximately 1/2 cup) of T55 all-purpose flour (without baking powder)
• 350 ml (12.3 fl oz) of milk
• 200 ml (7 fl oz) of cream
• Salt
• Black pepper
• Nutmeg
• Dried oregano leaves
• 120 g (4.23 oz or approximately 1 cup) of grated mozzarella cheese
• 120 g (4.23 oz or approximately 1 cup) of grated Emmental cheese

Instructions:

1. Start by cooking the chicken.
   In a pot, add 1.4 liters (49.3 fl oz) of water, chopped onion, carrot, halved garlic, salt, black pepper, bacon rind, parsley sprig, and basil sprigs. Stir, cover, and bring to a boil.
2. Once boiling, add the chicken pieces.
   Cover and cook over medium heat for 30 minutes.
   After the time has passed, remove the chicken and place it on a platter.
   Strain the broth and set aside.
3. Make the white sauce.
   In the same pot or another, add 70 g (2.47 oz) of butter and minced onion.
   Stir and sauté without browning.
4. To the sautéed mixture, add the flour and stir well.
   Gradually add the chicken broth, milk, and finally the cream, stirring continuously.
   Adjust salt and pepper seasoning.
   Season with freshly ground nutmeg.
   Once the sauce thickens and starts to bubble, add grated Parmesan cheese to taste.
   Stir and remove from heat.
5. Remove the skin and bones from the chicken and shred.
6. In a frying pan, heat 1 tablespoon of butter and minced garlic.
   Add the chopped bacon and cook until heated through.
   Add the mushrooms, season with salt and pepper, and sauté until the mushrooms release their water.
   Finally, mix in the shredded chicken and ¼ of the prepared sauce.
   Add dried oregano leaves to taste, stir, and set aside.
7. In a preferably clay, rectangular ovenproof dish, spread a layer of sauce on the bottom.
   Using a teaspoon, stuff the cannelloni with the filling.
   Place the stuffed cannelloni in the dish and repeat until all ingredients are used.
   Spread the remaining sauce over the cannelloni.
8. In a bowl, combine the mozzarella and Emmental cheeses.
   Grate some Parmesan cheese to taste, mix the three cheeses, and sprinkle over the cannelloni.

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The IntenseFlavour team wishes you a bon appetit!