How to make Creamy Chicken Cannelloni
Pasta and chicken with bechamel sauce and a delicious touch of spices. The combination is perfect... it really is! We are going to prepare one of the most famous of the Italian dishes which is an international hit: cannelloni. Soft, balanced and delicious, this dish is a favourite for all and so at OneHowTo we uncover all its secrets so you know how to make creamy chicken cannelloni.
Before we begin preparing any other ingredient to make creamy chicken cannelloni, we will put the chicken breasts in a pan to cook. It is important that you ensure the breasts do not end up dry, as later they must go into the oven and this could make the meat tough.
We switch the oven on to preheat, setting it to 200ºC (392ºF) and whilst waiting for it to reach the right temperature we start chopping the cooked chicken breasts. Here each should prepare the meat to their own taste: for those who like textured meat you should chop the chicken with a knife. If, on the other hand, you prefer a softer touch similar to that of a pâté, then you should use a food processor.
Clean the mushrooms with a clean cloth, removing the earthy part of the trunk and then dice them to a small size. Add the chopped parsley (better if it is fresh) and the tarragon to them. Also add the chopped chicken to the mix. Beat the egg sharply and also add them. We bring everything together and we mix it well until we get a paste with which we are going to fill in the yummy cannelloni with chicken.
In a pot with salted boiling water, we will cook the pasta sheets until they are 'al dente'. Remove them and place them on a clean cloth. Gently grease an ovenproof dish. Stuff the cannelloni by rolling them on themselves, forming the classic roll.
Place the chicken cannelloni in the over proof dish. Pour on the hot bechamel sauce, lightly season with salt and pepper to taste, followed by the grated parmesan cheese. Place the dish in the oven and leave cook for 30 minutes or until we see that the chicken cannelloni looks golden and crunchy on the top. Serve immediately.
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