Creamy Chicken, Mushroom and Prosciutto Cannelloni
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
White sauce
100g butter
3/4 cup (110g) plain flour
4 cups (1litre) milk
1/2 cup (40g) freshly grated Romano
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
White sauce
100g butter
3/4 cup (110g) plain flour
4 cups (1litre) milk
1/2 cup (40g) freshly grated Romano
- To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
- Preheat oven to 200°C (180°C fan forced).
- 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.
- 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.
- Add remaining milk to the remaining white sauce and whisk over heat to combine.
- 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.
- 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.
Makes: 12 (Serves 4)
