Chicken, Mushroom and Tarragon Cannelloni

How good is Italian food! I prefer Cannelloni over a lasagne as its not as rich with the chicken. I also love burritos and cannelloni is basically an Italian version of a burrito. Enjoy!

SERVES: 4

INGREDIENTS

FILLING
2 tablespoons olive oil
30 grams butter
400 grams button
mushrooms, sliced
sea salt and ground pepper
2 teaspoons dried tarragon
2 cloves garlic, crushed
2 tablespoons plain flour
1¼ cups chicken stock
¼ cup cream
1 tablespoon Dijon mustard
3 cups chopped cooked chicken
finely grated zest 1 lemon

BÉCHAMEL SAUCE
2 tablespoons butter
2 tablespoons plain flour
1½ cups milk
1 cup grated parmesan
½ teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard

TO ASSEMBLE
250 grams Cannelloni Tubes
¾ cup chicken stock parmesan for grating

EQUIPMENT: Large shallow baking dish.

METHOD

Preheat the oven to 180°C fan bake.

Heat the oil and butter in a large sauté pan over a high heat. Add the mushrooms and season with salt. Cook, turning occasionally, until they are well coloured and tender.

Stir in the tarragon and garlic then the flour. Cook for 2 minutes then stir in the stock and cream. Simmer for 5 minutes until thickened then add the mustard, chicken and lemon zest. Season well then set aside to cool.

BÉCHAMEL: Melt the butter in a saucepan and stir in the flour. Whisk in the milk in 3 lots, stirring continuously until smooth. Bring to the boil and continue whisking until it’s thickened and glossy. Stir in the parmesan, nutmeg and mustard. Season well.

TO ASSEMBLE: Divide the chicken mixture evenly between cannelloni tubes using a ziplock plastic back with a cut out edge or by hand. Pour the stock into the baking dish then arrange the cannelloni on top. Spoon over the bechamel sauce and a generous grating of parmesan. Bake for 30 minutes until golden and bubbling.