A delightful twist on the classic chicken cannelloni, featuring a creamy sauce and a touch of herbs for a comforting meal.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Stir in the flour, salt, white pepper, and nutmeg until combined.
Whisk continuously to avoid lumps.
Gradually add the milk, whisking constantly, and cook until the sauce thickens.
Use warm milk to prevent curdling.
Heat olive oil in a skillet and sauté the onion, celery, and carrot until tender.
Cut vegetables evenly for uniform cooking.
Add the cooked chicken, parsley, oregano, basil, and white wine to the skillet and simmer until the wine reduces by half.
Simmer on low heat to meld flavors.
Cook the cannelloni in boiling salted water until al dente, then drain and rinse with cold water.
Rinse with cold water to stop the cooking process.
Fill each cannelloni with the chicken mixture and arrange in a buttered baking dish.
Use a piping bag for easier filling.
Pour the sauce over the cannelloni and sprinkle with parmesan cheese.
Ensure the sauce covers the pasta to prevent drying.
Bake in a preheated oven at 450°F until the top is golden brown.
Check frequently to avoid over-browning.
Serve hot with a garnish of fresh parsley.
Pair with a side salad for a complete meal.
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