Chicken and Artichoke Cannelloni always buy fresh Parmesan cheese in a block and grate it as you need it. 

Serves: 4 

Preparation Time: 20 mins 

Cooking Time: 1 3/4 hours

Ingredients 

oil 2 tablespoons

onion I small, finely chopped

chicken 175 g (1/3 lb), minced

artichoke hearts in olive oil 200 g (7 oz),

drained and chopped

full-fat cream cheese 65 g ( 1/3 cup)

basil leaves handful, chopped

cannelloni tubes 8 ready-to-cook

grated Parmesan cheese 3 tablespoons

salt and pepper

basil leaves, to garnish

Tomato sauce:

olive oil I tablespoon

onion I large, finely chopped

garlic cloves 2. crushed

canned chopped tomatoes 400 g (13 oz)

sugar 2 teaspoons

tomato paste 3 tablespoons

chicken stock 150 ml ( 1/2 cup)

dried mixed herbs I teaspoon

Method 

Make the tomato sauce. Heat the olive oil and fry the onion and garlic for 5 minutes. Add the other sauce ingredients. bring to a boil, stirring occasionally, then simmer gently, covered, for 40 minutes.

Meanwhile, make the filling. Heat the oil and fry the onion for 5 minutes. then fry the chicken for a few minutes, until just cooked. 

Remove from the heat and stir in the artichoke hearts, cream cheese, basil, salt and pepper. Mix well and fill the cannelloni tubes.

Put the cannelloni in a lightly greased ovenproof dish. Pour over the sauce and sprinkle with Parmesan. 

Bake in a preheated oven, 190°C (375°F), for 40 minutes. Serve garnished with basil.