Chicken Cannelloni With Cream Sauce

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauce.
  • in a saucepan melt butter.
  • Stir in flour, salt, pepper and nutmeg.
  • add hot milk and cook, stirring, till sauce is smooth and thickened.
  • cook over low heat for 5 minutes, stirring occasionally.
  • Filling:
  • in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
  • Add chicken, salt, herbs, pepper and wine.
  • Simmer till wine is reduced by half.
  • Stir in 1/2 cup of the sauce.
  • Preheat oven to 450.
  • Cook cannelloni in boiling salted water for 8 minutes.
  • Drain and rinse in cold water.
  • on each cannelloni put 2 T of the filling and roll up.
  • arrange 2 filled cannelloni in a butter au gratin dish for each serving.
  • to remaining sauce add tomato sauce and cream. Stir to blend.
  • Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
  • bake in very hot oven for 10 minutes or till top browns.
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