Get cooking

Put these ingredients on your shopping list and create a truly scrumptious dinner on Saturday. It's Valentines Day, in case you haven't checked the calendar. Christian Thompson is one of Milan's hidden gems, an amazing chef and top-shelf caterer. He kindly shared this recipe for readers, but we couldn't get it in this week's paper. (that's another story - ad revenues down...don't get me started on this sob story, but DO renew/start your subscription today).
Check out this dish and cook it up for the little lovies in your house:

Chicken Canneloni with Roasted Tomato Sauce

Roasted Tomato Sauce
· 1 lb. Roma tomatoes quartered
· 2 cloves garlic
· 2 shallots minced
· 1 Tbs. oregano
· 1 Tbs. thyme
· ¼ cup extra virgin olive oil
· Salt and pepper to taste
· ½ stick melted butter for the blender

Preheat oven to 375 degrees. Place all ingredients in roasting pan and cover with extra virgin olive oil. Roast for 30 minutes. Remove from oven and transfer roasted tomatoes to a blender. Puree, then add melted butter and puree again.

Chicken Canneloni
· ¼ cup olive oil
· ½ cup button mushrooms (sliced and chopped)
· ½ cup shitake mushrooms (sliced and chopped)
· 5 oz. baby spinach
· 1 large chicken breast cooked and cubed
· ¼ lbs sweet Italian sausage
· ½ cup parmesan cheese
· ½ cup ricotta cheese
· 1/3 cup julienne basil
· 3 8x12 pre-made lasagna sheets
· Salt and pepper to taste

In a non-stick skillet, sauté mushrooms over med-high heat. Add spinach and cook until wilted. Remove from heat and cool. Add chicken, sausage, parmesan, ricotta, salt, pepper, and mix together.

Cut lasagna sheets into 4x6 rectangles. Place ¼ cup of the chicken mixture into the center of the lasagna sheet and roll into a tube. Place rolls in a 8xl1 greased backing dish. Ladle tomato sauce over the rolls and top with mozzarella cheese and basil.

Place in a 375 degree oven for 10 to 12 minutes.