Chicken Cannelloni

Kathryn takes a traditional spinach and ricotta cannelloni to the next level by adding some shredded chicken. It’s the perfect meal to share with family or friends.

Serve: Four

Time: 45 minutes

Ingredients

  • 2 chicken breasts
  • 340g frozen spinach, thawed
  • 1 cup, plus 2 tablespoons Parmesan cheese
  • 850 grams ricotta cheese
  • 2 egg whites
  • 1 teaspoon fresh garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 8 cannelloni tubes
  • 4 1/2 cups napoli sauce
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 4 teaspoons oregano


Method
Pre heat oven to 180°C.In a frying pan, cook chicken and then shred with two forks. In a large bowl, combine ricotta, egg whites, 1 cup of Parmesan, nutmeg and pepper. Add spinach and chicken then combine. Fill each cannelloni tube with 1/4 cup of mixture and place in an ovenproof dish. Pour over napoli sauce and sprinkle with shredded mozzarella and oregano. Cover with foil and bake in oven at for half an hour. Rest before serving, sprinkling with remainder of Parmesan cheese.

Related articles:
Chicken Penne Pasta
Chicken and Pine Nut Rissoles
Tomato Cannelloni 

Written by Kat

RELATED LINKS

Pasta with Chicken Sausage, Cheese and Spinach

Our Chicken Penne Pasta is a great alternative to tempting take-away options.

Chicken and Pine Nut Rissoles

Today's Chicken and Pine Nut Rissoles put a gourmet spin on an Aussie classic.

Tomato Cannelloni

This fresh Tomato Cannelloni dish is perfect for a delicious vegetarian lunch or dinner!



SPONSORED LINKS

LOADING MORE ARTICLE...