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Chicken and Wild Mushroom Cannelloni

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Serves: 4
200g / 7 oz canned chopped tomatoes
1 tbsp shredded fresh basil leaves
2 tbsp tomato puree
10-12 dried cannelloni tubes
600ml / 1 pint Bechamel Sauce
85g / 3 oz freshly grated Parmesan cheese
salt and pepper
butter, for greasing
2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
225g / 8 oz wild mushrooms, sliced
350g / 12 oz fresh chicken mince
115g / 4 oz prosciutto, diced
150ml / 5 fl oz Marsala wine

Preheat the oven to 190ºC / 375º°F / Gas Mark 5. Lightly grease a large oven proof dish. Heat the olive oil in a heavy-based frying pan. Add the garlic, onion and mushrooms and cook over a low heat, stirring frequently, for 8-10 minutes. Add the chicken mince and prosciutto and cook, stirring frequently, for 12 minutes, or until browned all over. Stir in the Marsala, tomatoes and their can juices, basil and tomato puree and cook for 4 minutes. Season to taste with salt and pepper. then cover and simmer for 30 minutes. Uncover. stir and simmer for 15 minutes.

Meanwhile, bring a large. heavy-based saucepan of lightly salted water to the boil. Add the pasta. return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. Using a slotted spoon transfer the cannelloni tubes to a plate and pat dry with kitchen paper.

Using a teaspoon, fill the cannelloni tubes with the chicken, prosciutto and mushroom mixture. Transfer them to the oven proof dish. Pour the Bechamel Sauce over them to cover completely and sprinkle with the grated Parmesan cheese.

Bake the cannelloni in the preheated oven for 30 minutes. or until golden brown and bubbling. Serve immediately.

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