Ever wondered what to do with that leftover roast chicken? Sick of sandwiches? Why not try this delicious recipe for a change…
Chicken, Spinach and Soft Cheese Stuffed Cannelloni with Tomato Sauce
Tomato Sauce Ingredients:
OK, so it doesn’t look very appetizing, but I promise it tastes good!
- 1 small onion (roughly chopped)
- 2 large garlic cloves (crushed or finely chopped)
- 1 medium carrot (finely grated)
- 100g courgette (finely grated)
- 50g mushrooms (roughly chopped)
- 1 x 400g can plum tomatoes
- 500g passata
- 1 tbsp tomato puree
- 1/4 tsp oil
- large pinch mixed dried herbs
- large pinch paprika
Stuffed Cannelloni Ingredients:
- 10 – 15 cannelloni tubes (depending on how big they are)
- 180g fresh spinach (wilted)
- 150g roast chicken (finely chopped)
- 1 small onion (finely diced)
- 200g extra light soft cheese
- To make the sauce, roughly chop one small onion, crush the garlic, and sautee in the oil till the garlic turns the colour of cappuccino.
- Add the tomatoes, passata, grated carrot and courgette, roughly chopped mushrooms, balsamic vinegar, herbs and paprika, and simmer till you reach the desired consistency and the carrot and courgette “melts” away into the sauce. You may like to add some water and then reduce it.
- To make the cannelloni stuffing, wilt the spinach, then set it aside to cool.
- Finely dice a small onion and the chicken, then stir into the soft cheese.
- Squeeze all the water out of the spinach and roughly chop it, then add to the mixture and stir through.
- Stuff the mixture into the cannelloni tubes allowing 2-3 per person depending on size. Use your fingers – it’s messy, but it’s easier, trust me! (And if your kids like helping in the kitchen, get them to do this bit – they’ll love it!)
- Place the cannelloni tubes in your baking dish, and cover with the tomato sauce.
- Pop it in the oven at 200C for around 30 minutes, till the pasta is cooked.
- Calories: 234
- Carbs: 26g
- Fat: 6g
- Sat Fat: 2g
- Protein: 18g
- Sodium: 249g
This nutritional information is based on the brands I used (Asda smart price passata and tinned tomatoes, Asda cannelloni tubes and tomato puree, Kraft Philadelphia Extra Light soft cheese). Using different brands may well result in different nutritional values.
I made this up in individual portions so I could freeze it (pre-cooking stage) and just defrost and pop it in the oven whenever I fancy some cannelloni. I allowed three cannelloni tubes per serving because the Asda ones are quite small. As you can see, I didn’t mention any cheese sprinkled on top, because I like to leave them without it in case I don’t have enough of my allowances left for the day to have that. It’s lovely with a sprinkling of cheddar melted on top, or even just a sprinkling of parmasan when you serve it. It’s great served with a green salad or some garlic bread, or just alone as a light meal.