When those festivities arrive fasting, as Holy Week and the ideas of what you could prepare for those days when you should not eat red meat, in recipesgratis.net we bring for you a delicious idea, super easy, practice, Different and that will all enchant, it is a special paste, some spinach cannelloni, a very accessible and healthy vegetable due to its high iron content. These homemade cunelos will be filled with one of the most accessible and also allowed in these dates such as chicken. So accompany me and prepare some delicious chicken cannelloni with spinach. Then we invite you to accompany us in this special preparation, you will see that it is easy, fun and exquisite, and you will also have something different than to present your family.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chicken cannelloni with spinach: |
| For the cannelloni and the filling :: 12 paste tablets for cannelloni ½ kilogram of chicken breasts in steak 1 pack of spinach ½ piece of onion 1 clove of garlic 3 pieces of red tomato 1 cup sauce of tomato 1 tablespoon of butter ½ cup mozarella cheese 1 pinch of salt 1 pinch of pepper | For the Bechamel sauce :: 1 cup of whole milk ½ cup of flour (70 grams) 1 tablespoon of butter 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chicken cannelloni with spinach:
1. To start we present the ingredients that we will use for our preparation of chicken cannelloni with spinach. Take note!
2. We are going to start our chicken cannelloni recipe, with the preparation of the Bechamel sauce, for this we take a deep cacerolite and put it over medium heat, once hot we add the spoonful of butter and let it melt.
3. Once the butter adds the flour little by little and move as it falls to incorporate very well.
4. The butter with the flour has already incorporated, we also add the milk little by little and continue moving to incorporate everything, until obtaining a homogeneous mixture without lumps of bechamel sauce for our chicken cannelloni with spinach.
5. To finish our bechamel sauce of our spinach cannelloni and chicken we add to the mixture that we previously form a pinch of pepper to season, we integrate perfectly and remove from fire. We reserve a moment.
6. Now we are going to start with the preparation of the stew with which we will fill our chicken cannelloni with spinach. We are going to start by spotting the vegetables in small cubes: red tomato, onion and garlic.
7. Now we take chicken breasts in a steak and sliced ​​them in small fajitas of approximately 2 cm. Wide.
8. In a hot pan put the butter and let it melt, over medium heat so that we are not burned.
9. Add the onion and garlic chopped to the hot butter and let them save very well, we also add a pinch of salt, constantly move until they are ready.
10. Once the onion and garlic are ready, add the chicken fajitas to the pan, and move add another pinch of salt and pepper.
11. and finally to end the filling of the chicken cannelloni with spinach, add the chopped red tomato and cook it together with the chicken, move until everything is perfectly cooked, ready and integrated. Once ready we reserve a moment.
12. Now we will begin with the preparation of our Canelones paste. We take the plates for cannelloni and immerse them in a saucepan with boiling water, we only submerge them for approximately 2 minutes so that they do not sneak too much and disrupt us.
13. Once our paste plate for cannellones we take one and put it on a smooth surface, then we put a piece of soft spinach in the center. The spinach so that it is soft we place it for two minutes inside a saucepan with water with water boiling, remove from heat and drain.
14. After the spinach we also place a little of the stew that we prepare with chicken fajitas.
15. And we proceed to roll the spinach and chicken cannelloni with great care, ensuring that the filling does not leave and that our pasta plate is not broken.
16. On the other hand in a oven refractory we place a bed with the tomato sauce. And on it we place the chicken cannelloni with spinach already stuffed.
17. Finally we bathe them with the Bechamel sauce perfectly and on it we place the grated mozzarella cheese.
18. We take the refractory with our spinach cannelloni and introduce it to the oven, we cook from 10 to 15 minutes to 180 ° C.
19. After this time the chicken cannelloni with spinach are ready! We can enjoy its exquisite flavor. Bon Appetite!
