Cannelloni Stuffed with Chicken and Prunes, with Pesto
Pasta and Pizza | Italian cuisine
⏳ Time
4 hours
🥕 Ingredients
8
🍽️ Servings
4
Description
Cannelloni stuffed with chicken and prunes, with pesto
Ingredients
- Chicken Thighs - 2 pieces
- Onion - 2 pieces
- Salt - to taste
- Pitted Wild Apricots - 5.3 oz
- Conchiglie Pasta - 20 pieces
- Olive Oil - 6 tablespoons
- Parmesan Cheese - 1.8 oz
- Butter - 4 tablespoons
Step by Step guide
Step 1
Boil the chicken thighs with the onion and add salt to taste.
Step 2
Remove the skin from the boiled chicken thighs, separate the meat, and place it in a blender to chop. Transfer the chicken to a bowl.
Step 3
Place the prunes in the blender and chop as well. Add the prunes to the bowl with the chicken mixture and mix well.
Step 4
Boil 20 pieces of cannelloni. Place them in boiling water, add a pinch of salt and 3 tablespoons of olive oil. Cook the cannelloni until al dente, stirring constantly to prevent sticking, for about 5–10 minutes. Then drain the water, transfer the cannelloni to another pot or plate to cool faster, and drizzle with 3 tablespoons of olive oil.
Step 5
Grate the cheese.
Step 6
In a baking dish, place a cut baking sleeve (lay the sleeve in the dish like foil or parchment paper, as the sleeve will release better). It's best to use a baking dish where the cannelloni will fit in a single layer. If you don't have a dish of that size, you can layer the cannelloni in two layers.
Step 7
Melt 4 tablespoons of butter and pour it into the baking dish.
Step 8
Stuff each cannelloni tightly with the chicken and prune mixture, placing them directly into the baking dish as you fill them.
Step 9
Sprinkle the cannelloni with grated cheese and place in an oven preheated to 356°F (350 degrees Fahrenheit) for 7 minutes.
Step 10
Serve the cannelloni on a plate and add cashew pesto sauce.
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