MAIN DISH

CHICKEN CANNELLONI

IN BECHAMEL

• 1 pound cannelloni noodles

• 4 tablespoons cooking oil, divided

• 1 large onion, chopped finely

• 4 tablespoons butter

• Cooked, chopped meat from 3 chicken breast halves or 6 thighs (about 3 cups)

• 4 chicken livers, cooked and chopped

• 2 packed cups spinach, cooked and chopped (or 2 10-ounce packages frozen spinach, thawed and squeezed fry)

• 1 cup dry white wine

• ½ teaspoon salt

• 1/4 teaspoon pepper

BECHAMEL SAUCE

• ½ cup (1 stick) plus 1 tablespoon butter

• ½ cup plus 1 tablespoon flour

• 5 cups milk

• 2 egg yolks, beaten

• 1 tablespoon salt

• ½ teaspoon pepper

• ½ teaspoon garlic powder

• Juice of 1 lemon

• 1 cup dry bread crumbs

• 1 cup grated Parmesan cheese

• 1 small bottle or can sliced mushrooms, drained

• Parsley flakes, for garnish

Boil cannelloni in salted water with 1 tablespoon oil. (If using dried pasta, cooking time will be about 20 minutes. Fresh pasta will take about 10 minutes.) Drain and rinse in cold water; drain again on paper towels.

Sauté onion in remaining oil and the butter. Stir in the chicken, liver, spinach and wine. Cook, stirring, over low heat until wine is reduced and filling is no longer soupy. Season with salt and pepper. Set aside.

Make sauce: Melt butter in a large skillet; whisk in flour until smooth. Add milk, a bit at a time, whisking constantly. When sauce starts to thicken, whisk in egg yolks, stirring constantly. Stir in salt, pepper, garlic powder and lemon. Simmer 15 minutes; remove from the heat.

Heat oven to 375 degrees. Fill cannelloni with chicken mixture. Place half the white sauce in a baking dish; top with cannelloni. Cover with remaining sauce; sprinkle with bread crumbs and cheese. Bake for 15 minutes. Garnish with mushrooms and parsley flakes. Makes 8 servings.

Per serving: 840 calories (42 percent from fat), 39.2 g fat (18.8 g saturated, 12.5 g monounsaturated), 236.7 mg cholesterol, 45 g protein, 71.8 g carbohydrates, 3.8 g fiber, 1,709 mg sodium.

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