Baked Cannelloni with Chicken, Corn and Arugula

Ingredients

• 400 g cannelloni
• 500 g chicken breast fillet (pre‑cooked, skinless)
• 2 minced garlic cloves
• 1 tbsp lemon zest
• 150 g arugula
• 140 g corn (canned)
• 2 tbsp butter
• 1.5 tbsp flour
• 400 ml milk
• Salt
• freshly ground pepper
• freshly grated nutmeg
• 1 Garlic clove
• 1 Shallot
• 600 g diced tomatoes (canned)
• 1 tsp Dried oregano
• butter (for the dish)
• 3 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200 °C (400 °F). Wash, pat dry and finely chop the chicken breast fillet with a sharp knife. Mix with salt, pepper, lemon zest and garlic. Let rest for 30 minutes.

2. 2.

   Wash, rinse, dry and finely chop the arugula; mix in. Drain the corn and add to the mixture.

3. 3.

   Cook the cannelloni in boiling salted water for about 5 minutes. Drain and fill each tube with the chicken mixture. For the béchamel sauce melt butter in a saucepan, sprinkle flour over it and sauté. Gradually whisk in milk, bring to a boil, simmer for 1 minute, remove from heat and season with salt, pepper and nutmeg.

4. 4.

   For the tomato sauce, peel and finely chop garlic and shallot; sauté in hot olive oil until translucent. Add tomatoes, season with salt, pepper and oregano, and let simmer for 5–8 minutes.

5. 5.

   Grease a baking dish with butter and brush with a little tomato sauce. Arrange the filled cannelloni, pour remaining tomato sauce over them, then top with béchamel sauce. Sprinkle parmesan on top and bake in the preheated oven for 30–40 minutes. Remove and serve immediately.