Ingredients to make cannelloni with chicken and vegetables:
- Pasta for pre-cooked lasagna
- said carrot
- peas
- chicken breast
- egg onion
- Peeled and finely chopped tomatoes
- 2 cups of béchamel sauce
- salted
- Pepper
- 4 tablespoons tomato sauce.
How to make cannelloni with chicken and vegetables:
- We place in a pot to cook the breast previously marinated with whatever you want. In the same pot, add the peas and the chopped carrot and season with salt and plenty of water until the vegetables and meat are cooked.
- For the stew, put the onion and the finely chopped tomato in a pot with a little oil. Add the tomato sauce, a little salt, mix, cover for a few seconds until the stew is formed and lower the heat.
- We add to the stew the vegetables without the water and the shredded boneless chicken breast. In the water that we cook the vegetables and meat, we can go until each precooked pasta sheet is softened, and then we proceed to add a little of the stew filling, meat and vegetables already prepared in the center of each softened pasta sheet
- We wrap the pasta so that we have one roll left on each sheet and we take it to a buttered baking dish but before taking them to the oven cover the rolls with béchamel sauce and if you want to add cheese on top of the sauce that is Parmesan or mozzarella.
- We take to the oven for 20 to 25min space only bakes with the resistance below the oven.
- To brown the cheese after the cannelloni are done, leave a few seconds in resistance on the upper side and some lovely cannelloni remain.
