Cannelloni with smoked chicken and cheese mix

Name: Cannelloni with smoked chicken and cheese mix - Romanita J.
Ingredients: Ingredients: 250 g cannelloni pasta; 300 g smoked chicken breast; 100 g fresh mushrooms; 1 small carrot; a few slices of leek; 250 ml broth; 400 ml milk; 4 tablespoons starch; coriander; vegeta; pepper; butter; classic cheese; emmental.

Pasta/Pizza - Cannelloni with smoked chicken and cheese mix by Romanita J. - Recipia

I usually make these cannelloni when I have leftover smoked chicken or when I want something hearty without spending hours in the kitchen. I find it useful that I can fill the pasta ahead of time and bake it later when I have time. I always make a slightly larger tray because it keeps well for the next day and I don't have to think about lunch anymore. Quick info Total time: 1 hour and 10 minutes (including baking) Servings: 4-5 Difficulty: medium Ingredients 250 g dried cannelloni pasta (store-bought) 300 g smoked chicken breast (leftovers work too) 100 g fresh mushrooms (sliced champignon) 1 small carrot (thinly sliced) 6-7 slices of leek (white, thinly sliced) 250 ml tomato puree (or thick tomato sauce) 30 g butter (for sautéing and greasing the tray) 400 ml milk 4 tablespoons cornstarch (I used corn) dried coriander (to taste) vegetable seasoning (or salt, to preference) ground pepper 100 g grated cheese 100 g grated Emmental cheese Preparation method 1. In a large skillet, I melted about half of the butter, then added the leek, carrot, and mushrooms. I sautéed them over medium heat until they started to soften, about 3 minutes. They shouldn't change color too much. 2. I minced the chicken breast, but it can also be finely chopped. I added it to the vegetables and let it cook for another 3 minutes, stirring occasionally. 3. I poured in the tomato puree, added coriander, a pinch of vegetable seasoning, and pepper. I let it simmer on low heat for another 5-6 minutes until it thickens slightly and the filling binds together. I turned off the heat and let it cool slightly. 4. I didn't boil the cannelloni; I filled them directly while dry. If you're using a different type, check the packaging. With a teaspoon or by hand, I filled each tube and arranged them in a greased tray with the remaining butter. 5. For the béchamel sauce, I mixed the milk with the cornstarch (I admit, I use a whisk directly in the cup). I didn't make a sauce in a pot; I poured the mixture directly over the pasta, sprinkling the remaining butter (in small cubes) on top. Salt to taste. 6. The tray goes into the preheated oven for 30 minutes at 180°C, on the middle rack. 7. After 30 minutes, I took the tray out and sprinkled the grated cheeses over the pasta. I put it back in the oven, this time at 200°C, for another 10-15 minutes until the cheese is golden and crispy. 8. I let it cool for a few minutes before portioning. The pasta is easier to cut when it's not hot. Why I make this recipe often I like that it's a main dish that can be partially prepared in advance. The filling can be adapted with whatever I have on hand, and there's no need for expensive ingredients. The smoked chicken adds great flavor, and I don't have to struggle with many spices. The cannelloni come out soft, they don't dry out in the oven, and they stay good for the next day. The trays can be reheated easily without losing texture. Tips and variations Tips - Use cannelloni pasta that doesn't require boiling beforehand; the classic ones absorb liquid from the sauce in the oven. - If you want a creamier filling, add a little sour cream to the meat and mushroom mixture. - Cut the vegetables as finely as possible so they cook quickly and don't break the cannelloni when filling. - Don't overfill the tubes so they have room to expand while baking. Substitutions - The smoked chicken can be replaced with turkey breast, ham, or even plain ground meat, but the taste won't be the same. - The cheeses can vary: just cheese is fine, or another type that melts well. - The mushrooms can be replaced with grated and drained zucchini. Variations - For the sauce, you can also use a classic béchamel made on the stove with flour and butter. - You can add finely chopped spinach or a thin layer of ricotta in the filling for a richer texture. - For an extra flavor boost, try adding a pinch of nutmeg to the sauce. Serving ideas - It works well as a main dish with a simple salad of raw vegetables. - It's suitable for lunch or dinner, but also for takeout in a container. - It can be portioned and served as an appetizer at a festive meal, in smaller pieces. Frequently asked questions 1. Do I need to boil the cannelloni before filling? No, if you use the dry ones from the store, they cook in the oven in the sauce. If the packaging says they require boiling, follow the manufacturer's instructions. 2. Can I use plain chicken breast instead of smoked? Yes, but I recommend seasoning it well. Smoked chicken adds flavor; plain is more neutral. 3. What can I substitute for cornstarch in the béchamel sauce? You can also use white flour in the same amount. Cornstarch makes the sauce more translucent, while flour makes it more opaque. 4. If I don't have Emmental, what other cheese can I use? You can use Gouda, Edam, or another cheese that melts well. I don't recommend very salty cheeses or hard cheeses like Parmesan as a base. 5. Can the baked dish be frozen? Yes, portioned and completely cooled. When defrosting, heat in the oven at 170°C, covered with foil. Nutritional values One serving has approximately 420-450 kcal. Protein: 27 g Carbohydrates: 46 g Fats: 15 g The value may vary depending on the type of cheese and the exact amount of filling. Storage and reheating Cannelloni can be stored in the fridge, covered, for up to 3 days. To reheat, place in the oven at 170°C for 15 minutes, or in the microwave on medium power. If you notice it's getting too dry on top, cover with aluminum foil while heating. They can also be stored portioned in a container for takeout or a quick meal the next day.

Preparation

In a generous skillet, sauté the leeks, sliced carrots, and mushrooms in butter for 3 minutes. The chicken breast is minced and then added to the skillet. After another 3 minutes, add the tomato paste and let it simmer a bit longer. When the meat is cooked, fill the pasta with the obtained mixture, then place them in a buttered baking dish. In a bowl, prepare the béchamel sauce from milk, starch, and butter. I only mixed the milk with the starch, adding the butter cubes directly to the dish. I also added a pinch of salt. Bake the dish for 30 minutes at 180 degrees Celsius. When the time is up, take it out to add the grated cheeses, then put it back in at 200 degrees until a golden crust forms. Finally, cut so that the cannelloni remain whole. They can be served either cold or warm. Enjoy your meal, everyone!!! :)

Cannelloni with smoked chicken and cheese mix

Preparation

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