Chicken Cannelloni with Alfredo Sauce

Ingredients

• 3 skinless, boneless chicken breast fillets
• 400g cannelloni pasta
• 1 cup olive oil
• 1 clove crushed garlic
• 6 tablespoons butter
• 1 tbsp flour
• 2 cups cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground black pepper
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon salt

Filling

• 500g ricotta cheese
• 1 egg
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh marjoram
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F
2. In a large Fry pan, Saute chicken in olive oil and garlic until done. Let cool then shred.
3. Meanwhile, melt butter in a small saucepan over medium-high heat. Add cream, salt, nutmeg and ground black pepper and flour and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese and stir until the cheese melts. Set alfredo sauce aside.
4. In a large bowl, mix together ricotta cheese, egg, oregano, and marjoram. Mix in shredded cooked chicken.
5. Stuff cooked cannelloni shells with chicken and ricotta mixture. Cover the bottom of a 20x30cm baking dish with half of the alfredo sauce.
6. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup grated mozzarella cheese.
7. Cover andBake for 45 minutes. Let stand 10 minutes before serving.