Creamy Chicken, Mushroom and Prosciutto Cannelloni
The Italian version of the enchilada, this dish is simply bursting with creamy chicken flavour.
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Preparation Time
15 minutes
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Cooking Time
45 minutes
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Serves
4
2 tablespoons olive oil
1 onion, finely diced
1 clove garlic, crushed
300g skinless chicken breast, diced
150g mushrooms, thinly sliced
Freshly ground salt and pepper
250g pack Latina™ Fresh Cannelloni Sheets
50g prosciutto, finely diced
The White sauce:
100g butter
3/4 cup (110g) plain flour
4 cups (1litre) milk
1/2 cup (40g) freshly grated Romano
1. To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
2. Preheat oven to 200°C (180°C fan forced).
3. Heat oil in a fry pan, add onion and garlic cook until soft. Add chicken and mushrooms and cook until meat has browned. Transfer mixture to a large bowl. Set aside.
4. To make thick white sauce. Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes, stirring constantly. Add 2 cups of milk, whisking well until smooth. Cook over low heat until sauce thickens. Mix 1/2 the white sauce with the chicken mixture to create the filling. Season to taste.
5. Add remaining milk to the remaining white sauce and whisk over heat to combine.
6. Spread 1/2 cup of the white sauce over the base of a shallow 3 litre capacity ovenproof dish. Spoon 1/4 cup of the chicken fillings along the base of the short end of Latina pasta. Roll to enclose the filling and place on top of sauce in baking dish, seam side down. Repeat with remaining cannelloni sheets and filling.
7. Pour over remaining white sauce, cover dish with foil and bake for 30 minutes. Remove foil, sprinkle with cheese and prosciutto and bake a further 15 minutes until cheese has melted and pasta is tender.
Add some white wine while as you cook the chicken and mushrooms for a richer flavour.
The following products might work well with this recipe: