Recipe for chicken and zucchini cannelloni – Carlos Arguiñano


Pasta and pizza

Recipe for chicken and zucchini cannelloni

Carlos Arguiñano develops in his TV program 55000 Recipes the delicious and exquisite recipe Chicken and zucchini cannelloni, impressive!

Ingredients (6 people):

  • 24 slices of cannelloni
  • 400 g minced chicken
  • 1 zucchini
  • 1 slice pineapple
  • 30 g canned corn
  • 150 ml tomato sauce
  • 3 shallots
  • 1 cube chicken broth
  • 60 g flour
  • 100 g of mozzarella cheese
  • 1 tablespoon soy sauce
  • extra virgin olive oil
  • Sol
  • Pepper
  • parsley

Preparation of the recipe Cannelloni from chicken and zucchini:

Peel pineapple, remove the center rack and place it in a safe oven container. Fill it with a trickle of oil and bake at 200 ° C for 30 minutes.

Put water to heat and when it starts to boil, crush the cube with chicken broth on top and add cannelloni leaves. Cook them for as long as specify package (10-12 minutes). Remove and drain on a clean cloth. Reservation 800 ml of broth cooking.

Peel and slice shallots in cubes and put them to saute in frying pan by spraying oil. Cut the zucchini in the same way and add it. Salt and pepper stew everything for 10-15 minutes. Switch vegetables in a bowl and book them.

Salt and pepper meat and put it to brown in the same pan where you have sauteed vegetables. Crush it a little while it cooks and add it bowl of vegetables. Includes tomato sauce, boiled corn, soy sauce and chopped pineapple in Small pieces.

Heat a little oil (2-3 tablespoons) in a large saucepan. Add flour and cook well without stopping to mix with a hand rod. Pour, little by little, cannelloni cooking broth and cook veloute (without stopping to stir it with the stick) until it thickens. Pour half of the props (save the rest) and mix well. Transfer the filling to a source, spread it out and wait for it to cool.

Fill in cannelloni with farce and place in a baking dish. Napalos with the others veloute. Grate the cheese on top and put them in the oven. It heats up and bake them in the oven until the surface is slightly browned.

Serve and decorate with plates with a little parsley leaves.


Adding pineapple to cannelloni stuffing will add a touch of joy to a dish as traditional as cannelloni. You will surely surprise your loved ones and by the way … very nice.

Nutritional information on the recipe:

Today’s dish is dominated by the group of vegetables and greens is close to 50% of the recommended dish: 53.2%, although the portion for each dinner in this food group is scarce: 116 g.

Energy foods are also scarce, corn, cannelloni and flour, 35.8 g per person, recommended twice. They represent 16.3% of the plate.

Low amount of meat for 6 dinners, which does not reach the recommended 100 g: 66 gr, although its percentage exceeds the recommended 25% (30.4%) due to shortage energetic food.

Tips from Dr. Teleria:

There is no superfood that can keep us healthy, but diet in general will determine our health.

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Thanks for reading.
David from 55000 Recipes