Title: Canneloni W/chicken and Mushrooms
Categories: Poultry Pasta Lowcal
Yield: 1 Servings
| WALDINE VAN GEFFEN VGHC42A------------------------- Rosalie Harrington |
| 1 | tb | Olive oil |
| 2 | | Onions; chopped |
| 1 1/2 | lb | Plum tomatoes; chopped |
| 1 | c | Mushrooms |
| | | Salt and pepper |
| 2 | tb | Basil |
| 2 | | Chicken breasts; cook, shred |
| | | Parsley; minced |
| 1/2 | c | Ricotta |
| 4 | oz | Low-fat mozzarella; shredded |
| | | Canneloni; cook al dente |
| 1/2 | c | Bechamel; separate recipe |
| | | Parmesan Cheese |
SAUCE-In oil, saute onions, tomatoes, basil, parsley, salt, pepper and
mushrooms. Simmer 30 minutes. In bowl put chicken, ricotta, mozzarella,
bechamel sauce and stuff tubes. Put in baking dish. Top with Sauce and
sprinkle Parmesan on top. Bake at 350~ for 15 to 20 minutes. Source:
Lightly Ethnic