Chicken Cannelloni

Ingredients

• Butter1/2 tablespoon (15 g)
• Chicken Breast500 g
• White Onion1 count (150 g)
• Mushrooms1 cup (70 g)
• Spinach7 cup (210 g)
• Oil1 tablespoon (10 ml)
• Cannelloni Pasta8 sheet (160 g)
• Milk400 ml
• Parmesan Cheese10 tablespoon (50 g)
• Water1/4 glass (63 ml)
• Cornstarch2 tablespoon (20 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C). Next, oil a large rectangular baking pan.

2. 2

   Step 2

   For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil. Separately, mix the water with the cornstarch and dilute.

3. 3

   Step 3

   When the milk is about to boil, turn off the heat, season with salt and pepper to taste, add garlic paste or powder and diluted cornstarch.

4. 4

   Step 4

   Stir constantly so that it begins to thicken and add 2/3 of the grated cheese.

5. 5

   Step 5

   Separately, chop the vegetables together with the chicken breast. Heat the oil in a pot and add the vegetables and chicken.

6. 6

   Step 6

   Cook over medium heat for 3-5 minutes and cover. Let cook until the spinach reduces its volume and mix with the béchamel sauce.

7. 7

   Step 7

   Next, fill the cannelloni with the sauce and cover with the remaining sauce. Sprinkle with the remaining cheese.

8. 8

   Step 8

   Bake in the oven for 30 minutes at 356 °F (180 °C) or until the cheese melts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Cannelloni can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.