CHICKEN CANNELLONI WITH PRAWN SAUCE 

INGREDIENTS

• 40g butter

• 1/4 cup plain flour

• 1 cup water

• 1 small chicken stock cube, crumbled

• 3 teaspoons seeded mustard

• 3/4 cup frozen peas

• 2 cups ( 300g ) finely chopped cooked chicken

• 12 cannelloni pasta plain flour, extra

• 1 egg, lightly beaten

• packaged breadcrumbs

• oil for deep-frying 

PRAWN SAUCE 

• 40g butter

• 2 tablespoons plain flour

• 2 teaspoons tomato paste

• 1/4 cup dry red wine

• 11/2 cups water

• 1 small chicken stock cube, crumbled

• 1 green shallot, finely chopped

• 12 uncooked king prawns, shelled

• 1 tablespoon chopped fresh thyme 

CHICKEN CANNELLONI WITH PRAWN SAUCE METHOD:

Melt butter in a pan, add flour, and stir over heat until lightly browned. Remove from heat, gradually stir in combined water, stock cube, and mustard, and bring to a boil.

Stir in peas, simmer, uncovered, for 2 minutes. Stir in chicken; cool.

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain Spoon the chicken mixture into a piping bag fitted with a 2cm plain tube, and pipe the mixture into pasta. 

Roll pasta lightly in extra flour, dip in egg, then breadcrumbs. Place on tray; cover, refrigerate for 20 minutes.

Just before serving, deep-fry pasta in batches in hot oil until well browned; drain on absorbent paper. Serve with hot sauce.

Prawn Sauce: In a pan, melt butter. Stir in flour over high heat until bubbling. Remove from heat, and gradually stir in paste, wine, water, and stock cube.

The mixture should boil and thicken over medium heat for about five minutes, then simmer uncovered. Stir in shallot and prawns, simmer further 5 minutes or until prawns are tender; stir in thyme.

Serves 6.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: SPICY CHICKEN STIR - FRY WITH EGG NOODLES