Chicken cannelloni

Name: Chicken cannelloni
Ingredients: 250 g dried cannelloni; 500 g chicken breast; 1 teaspoon of salt; 1/2 teaspoon of ground pepper; 2 tablespoons of olive oil; 2 tablespoons of water; 1 medium onion (150 g); 5 cloves of garlic; 100 ml of water; 2 teaspoons of dried thyme; 45 g cottage cheese; 70 g sour cream; 1/4 teaspoon of ground nutmeg; 200 ml tomato passata; 2 tablespoons of pepper paste; 1 teaspoon of dried basil; 1 teaspoon of oil; 100 g grated cheese

Pasta/Pizza - Chicken cannelloni by Consuela L. - Recipia

Chicken cannelloni are filled with grilled browned chicken and cottage cheese, then baked under a tomato and pepper sauce, with browned cheese on top. I let the breast cool a little before chopping it with a knife; I prefer the filling to have distinct little pieces, rather than turning into a smooth paste. Preparation: 20 minutes. Cooking: 57 minutes. Resting: 10 minutes. Total time: 87 minutes. Servings: 4. About 590 kcal and 45 g protein per serving.

Ingredients

250 g dried cannelloni
500 g chicken breast
1 teaspoon of salt
1/2 teaspoon of ground pepper
2 tablespoons of olive oil
2 tablespoons of water
1 medium onion (150 g)
5 cloves of garlic
100 ml of water
2 teaspoons of dried thyme
45 g cottage cheese
70 g sour cream
1/4 teaspoon of ground nutmeg
200 ml tomato passata
2 tablespoons of pepper paste
1 teaspoon of dried basil
1 teaspoon of oil
100 g grated cheese

Preparation

1. Pat the chicken breast dry with paper towels and cut it into strips. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then lightly brown it on the grill for 6 minutes, turning the strips until they take on some color. Finely chop them with a knife. 2. Chop the onion and 3 cloves of garlic. Put them in a pan with 2 tablespoons of olive oil and 2 tablespoons of water and cook for 5 minutes, until the onion turns translucent. 3. Add the chopped chicken, 100 ml of water and 1 teaspoon of thyme. Simmer for 8 minutes, until the water has evaporated. 4. Mix the cottage cheese with the sour cream, add it to the chicken and cook for 3 more minutes. Season the filling with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the nutmeg, then leave it to cool for 10 minutes. 5. Fill the cannelloni with a teaspoon. Chop the other 2 cloves of garlic and mix them with the tomato passata, pepper paste, 1 teaspoon of thyme and the basil. 6. Grease an ovenproof dish with 1 teaspoon of oil. Spread 2-3 tablespoons of sauce over the bottom, arrange the filled tubes and cover them with the remaining sauce. 7. Bake at 180°C for 20 minutes. Sprinkle with the grated cheese and bake for 15 more minutes, until browned on top.

Notes

Cooked portions keep in a sealed container in the fridge for up to 3 days; the filling can be made a day ahead and kept separately, covered. Chicken breast strips cut to roughly the same size brown more evenly on the grill; if they’re very thin, shorten the browning time so they don’t dry out. If the cottage cheese is quite watery, leave it to drain before mixing, so the filling doesn’t run when you fill the tubes. I don’t rush the filling: using a teaspoon, I push the mixture into the tubes in small portions. If you’re serving at a set time, fill the tubes just before arranging them in the dish. I serve them with a green salad and a tangy dressing. Ricotta can replace the cottage cheese in the same quantity; the dish contains dairy and gluten.