Cannelloni stuffed with chicken with paprika sauce

2_03891 CANNELLONI STUFFED with CHICKEN with PAPRIKA SAUCE INGREDIENTS for 4 PERSONS 8 cannelloni ready, 500 g chicken breast steamed already, an egg, a small Pack of red paprika paste, 2, 5 dl chicken stock, olive oil, 30 g grated cheese, a few tablespoons of dried Rosemary, 1 teaspoon pine nuts, salt, pepper.

Cut the chicken into small pieces.

Then plug in the mug of a food processor and puree with 1/2 dl of broth.

Beat the egg with a fork and then add it to the cream of chicken, salt, pepper and Rosemary.

Fill the cannelloni with the puree, place chicken in a baking dish next to each other and decorate with a drizzle of oil.

Pour the paprika paste in a bowl and knead dough a few seconds with a fork; pour over remaining broth and stir thoroughly until obtaining a smooth and homogeneous cream.

Pour the sauce over cannelloni.

Sprinkle with pine nuts and sprinkle grated cheese.

Put in a hot oven at 180 ø 30 minutes.

When cooked, let cool a few minutes, then serve.