Pasta with chicken cannelloni
Ingredients
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Kanellona tray pre-cooked (no need to boil)Large onion, choppedTablespoon minced garlicTeaspoon salt½ teaspoon pepper¼ teaspoon of cinnamon½ teaspoon white pepperTablespoons of tomato paste (tomato)Half a kilogram of minced chicken in a mediumOil and butter to cook the stuffingTeaspoon dry basil and tablespoons of chopped fresh basilTablespoon of dry thyme3 cups tomato sauceWhite sauce.
Heat oil and butter in a deep skillet. Fry the onion and garlic until Ivbla. Then add the chopped chicken, salt and spices and meat continues frying until the meat changes color and is cooked.Add the tomato paste and cook the mixture until it becomes a juicy and cooked well.Add the basil and thyme. The taste of the mixture and add the seasonings as needed.This leaves the filling aside.
Preparation white sauceCups of milkHalf a cup of cream3 tablespoons butter3 tablespoons flour½ teaspoon salt¼ teaspoon of pepper¼ teaspoon of zest nutmeg100 g of various cheese.PreparationMelt butter in a saucepan and add the flour. Fry the two together for a few minutes using a wooden spoon.Add the cream and stir the mixture with a metal bar to get a smooth sauce.Add salt, pepper and nutmeg spray diverse and cheese. Mix all well.Stuff Alkanllona horns filled with chicken.Pour the tomato sauce in the bottom of the tray heat-resistant glass, and Trcef above Alkanllona horns stuffed with cheese in hand.Pour the white sauce over Alkanllona Chinese glass and leave aside for an hour to two hours until absorbed Alkanllona all the sauce.Preheat oven to 350 degrees F and bake it until it becomes a Chinese Alkanllona surface and pink.
Note: For Alkanllona cooked in advance, be written on the box that you should not boiled before padding, and this is what makes filling easier.