Chicken and Mushroom Cannelloni (鸡肉蘑菇烤肉卷）

'Pasta' do you love pasta??

Do you cook pasta??

Do you eat pasta?? 

Do you think of pasta??

Well, no matter your answer is a yes or no...we are having a Pasta and Noodles Feast in Little Thumbs Up this January. We are cooking pasta and noodles in January for Little Thumbs Up Event!! :D :D

Our lovely host Anne of my bare cupboard choose 'PASTA N NOODLES' as her theme for January - Little Thumbs Up! Zoe and I welcome Anne on board to host with us for Little Thumbs Up for January 2015..Yay..Yay..Yay!!

Chicken and mushroom cannelloni (this is picture is taken the second day after reheating the left over bit of chicken and mushroom cannelloni from the fridge)

您喜欢意式面食吗？

您会吃意式面食吗？（哈哈！肯定会啦，放进口里就吃呗！）

您家的宝贝们 爱意式面食吗？ 

Zoe 和我邀请大家来参与‘小拇指说好活动’。让我们共同欢迎我们，

本月的主持Anne来自my bare cupboard 她的主题就是意式面食和面点！

Freshly baked from the oven.热呼呼的鸡肉蘑菇烤肉卷出炉啦！

Juicy chicken and mushroom filling !! (This is the freshly baked chicken and mushroom cannelloni from the oven)
柔软的鸡肉和蘑菇馅料配上柔软有咬劲的

       

Cannelloni tubes is another type of pasta. These rolled pasta are precooked and  stuffed with meat or vegetable mixture. It is then arrange into a baking tray, pour on with Bechamel sauce, sprinkle with Parmesan cheese and bake.
'Cannelloni' 坎内洛尼是'pasta'意式麵食的其中一种。义大利肉卷, 是用煮熟的坎内洛尼面把肉馅或素菜塞进面内，排放好在烤盆。再淋上白酱或红酱, 沙上帕马森干酪就送入烤箱咯！！

Lovely home growth cherry tomato.

妹妹家婆送来的自家种的小番茄！ 好幸福呢！！

Home growth fresh tomato from my sister's MIL garden !! ^_^

This is my first time cooking with cannelloni. It took me sometime to get everything ready and start cooking. Above is a step by step tutorial of how i cook this chicken and mushroom cannelloni. The next time i cook this i will prepare and assemble everything in advance, seal with aluminium foil and freeze it. Simply thaw it and bake it when i need to serve it on that day!

Let us see what is the steps...first roll from left to right

Prepare all the ingredients; This is the cannelloni tubes; Add the cannelloni tubes into a pot of hot boiling salted water; Boiled till the cannelloni is tender but still firm to the bite (mine is boiled a bit too soft here =p Then i realize my pack of 'Buitoni' cannelloni tubes is the NO PER-COOK type...lol

.                       ...second roll and third roll

Stir-fry all the fillings in a heavy based frying pan; Add chicken stock simmer; Add in tomato and tomato puree. (cooking Bechamel sauce-will share this in the next post) In another saucepan add butter. let it melted; Add in flour, stir till combine; Remove sauce pan from heat; Gradually stir in milk; Return pan to a low-heat and stir constantly till thicken; Pour Bechamel sauce over the stuffed cannelloni, sprinkle grated Parmesan cheese and bake.  

Chicken and Mushroom Cannelloni（鸡肉蘑菇烤肉卷）
Recipe adapted from the book of 'Good Eating PASTA by LOVE FOOD'
Serve 4

Ingredients:
butter for greasing 
2 Tbsp olive oil
2 cloves garlic, crushed
1 large onion, finely chopped
225g wild mushroom (i used canned button mushroom, sliced)
350g fresh chicken miince
115g prosciutto, diced (i did not add this)
150g Marsala (i used chicken stock)
200g canned chopped tomato (i used fresh home growth tomato, chopped)
1 Tbsp shredded fresh basil leaves
2 Tbsp tomato puree
10-12 dried cannelloni tubes
600ml Béchamel sauce
85g freshly grated Parmesan cheese
salt and pepper to taste
4 Tbsp tomato ketchup (i added)

To Do:
Preheat the oven to 190C. Lightly grease a medium ovenproof baking dish. Heat the oil in a heavy-base frying pan. Add garlic, onion and mushroom cook over low heat, stirring frequently for 1-2 minutes. Add the mince chicken and cook, stirring frequently until it is cooked or browned all over.Stir in chicken stock (marsala if using), tomatoes, basil, tomato puree and tomato ketchup (if using) and cook for 4 minutes.Season to taste with salt and pepper, then cover and simmer on low heat for 30 minutes. Uncover stir and simmer for another 15 minutes.

Meanwhile bring a large heavy-based sauce pan of lightly salted water to the boil. Add cannelloni tubes, return to the boil and cook for 8-10 minutes or until tender but still firm to the bite. (i used Buitoni Cannelloni; it is a non per-cooked require cannelloni tubes) Use a slotted spoon to transfer the cooked cannelloni tubes to a plate and pat dry with kitchen paper. 

Using a teaspoon, fill the cannelloni tubes with the chicken and mushroom filling. Transfer them to the dish. Pour Bechamel sauce over them to cover completely and sprinkle grated Parmesan cheese.

Bake in a preheated oven for 30 minutes or until golden brown and bubbling. Serve immediately.

ENJOY~

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by our awesome host Annie from My Bare Cupboard with her January 2015 theme - Noodles and Pasta..
Please link your post HERE

Our Little Thumbs Up event starts on the first Tuesday until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is Pasta and Noodles for this January  month.
Don't forget your thumbs up or display this badge! And make sure that:
 (1) Your post must be a current post preferably within this month. 
(2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Annie from My Bare Cupboard For more details, please see this.

*********