Cannelloni Fajitas

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Cannelloni Fajitas

This is the delicious Cannelloni meal with its distinct taste and nutritional value for you and your family.

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

    Difficult
  • cooking time
  • Serving

    8 People
  • Goody kitchen

Ingredients

Chicken Marinade:

2 Tbsps Goody White Vinegar

½ kg Boneless Chicken Breasts, cut into small cubes

Juice of 1 whole Lemon

1 tsp each of Black Pepper – Onion Powder – Red Hot Chili Pepper – Sweet Paprika – Sugar – Cumin –Garlic Powder

1 tsp each of: Salt – Corn Starch

Mixture:

1 pack of Goody Macaroni Cannelloni

1 can of Goody Napoletana Pasta Sauce

1 Onion, minced

1 tsp Garlic, minced

1 Red, Green and Yellow bell Pepper

5 spoons of Oil Olive

Béchamel:

1 Goody Chicken Stock Cube

12 spoons of Velor Powder Milk dissolved in 4 cups of Water

1 Velor Canned Cream Plain

2 spoons of Flour

2 spoons of Butter

Salt and Black Pepper to taste

Topping:

2 cups of Mozzarella Cheese

Method

  1. In a deep bowl, marinade the chicken breasts in lemon juice, vinegar, spices, salt and corn starch; set aside for at least an hour until the cooking time.
  2. In a large skillet, place the oil and then add the minced onion; stir until the onion wilts. Afterwards, add the garlic and then the chicken breasts and bell peppers; place the skillet over high heat for 10 minutes, and then leave it aside to cool.
  3. Put the béchamel ingredients all at once in a deep pot, and continue stirring over medium heat until the béchamel’s texture becomes thin.
  4. Place a thin layer of béchamel in a baking sheet, stuff the raw Macaroni Cannelloni pieces with the chicken fajita filling, and arrange them beside each other inside the sheet until the amount ends.Cover the stuffed Cannelloni pieces with the Napoletana pasta sauce, and then top it with the remaining béchamel until it is completely covered.Afterwards, sprinkle the mozzarella cheese, and place the sheet in the oven for 25 minutes at 350 degrees using the lower heat only, and then brown the top using the upper heat for 5 minutes, until the sheet turns golden.