Chicken and sweetcorn cannelloni

Cooking Meat Chicken and sweetcorn cannelloni

Create a stylish cannelloni bake at home with this simple, low-fat recipe.

Lables: Low fat Low kilojoule Lower gi Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.
  2. Heat frying pan over medium heat. Spray lightly with oil. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.
  3. Add chicken, ricotta, eggwhite, corn, mint and dill to leek mixture. Season with salt and pepper. Mix until well combined.
  4. Spoon mixture into cannelloni tubes (see note). Place, in a single layer, in a 4cmdeep, 23cm x 30cm (base), lightly greased baking dish. Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.

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2 chicken breast fillets, trimmed
olive oil cooking spray
1 leek, halved, washed, thinly sliced
1 bunch rocket, rinsed, roughly chopped
250g reduced-fat ricotta cheese
1 eggwhite
310g can sweetcorn kernels, drained
1/3 cup mint leaves, finely chopped
2 tbsp dill, chopped
250g packet dried cannelloni pasta tubes
700g bottle Italian tomato pasta sauce
60g mozzarella cheese, grated

Adv

Autors
Preparation time
35
Cooking time
1:10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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