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.
Foodie Fridays is a weekly meme hosted by Diary of a Domestic Goddess.
The aim is to share a recipe or a favourite food each week so that everyone else can try it.
If you take part, please leave a link in the comments!
This week, I thought I’d share a versatile base-recipe I use a lot. It makes a delicious pasta sauce as it is, or you can add some stock to it for a delicious soup which can be served hot or cold. After the recipe, just take a look at all the alternatives I came up with just off the top of my head (all tried and tested – I’m sure you can think of even more!) and tell me, is it not pretty much the most versatile recipe you’ve ever seen?
Roasted Red Pepper and Tomato Sauce / Soup
Serves 4-6 (approx 80 cals per portion for 4 portions /53 cals for 6 portions )
Ingredients (for sauce):
- 400g cherry tomatoes
- 2 large cloves garlic
- 2 large red peppers
- 4 shallots or 1 med-large onion
- 1 tin plum tomatoes
- Pinch basil
Additional (for soup):
- 1 stock cube
- 750 mls water
Directions (for sauce):
- Split the peppers in half length-ways and scoop out the seeds
- Peal the shallots or onion and cut in half
- Place the peppers and shallots / onions on a baking tray with the cherry tomatoes and two garlic cloves, spritz with a little low-cal spray oil, and roast in the oven at 230C for approx 30-35 minutes.
- Once the vegetables are roasted, squeeze the garlic out of its skin and pop in a pan with the rest of the roasted vegetables.
- Add the tin of plum tomatoes and use a hand blender to liquidize everything (you’re after a nice, smooth consistency).
- Add a pinch of basil and simmer till it reduces to the required consistency and serve with pasta.
Directions (for soup):
- As for sauce, but add stock cube and 750 mls water and a stock cube.
- If you’re a big garlic fan, this recipe is equally delicious using an entire bulb of garlic – trust me!
- Use a vegetable stock cube and this recipe is vegetarian/vegan.
- The soup can also be served chilled as a starter for a summer meal – delicious!
- Try serving the soup with a swirl of creme fraiche for a special treat. This will, of course, add to the calorie count.
Variations to try (these will all change the calorie content):
- If you like chunky vegetables, you can add these to the sauce / soup after you’ve liquidized the basic ingredients. I often add sautéed mushrooms, courgette, onion/shallot and peppers to my sauce and it’s delicious!
- Fry off some mince and add to the sauce for a delicious Bolognese sauce which can also be used in lasagna or cannelloni.
- Try spreading it on a pizza base, then adding cheese and whatever toppings you fancy.
- Add some mascarpone cheese for a delicious tomato and mascarpone sauce.
- Add a little paprika and pour over chicken with some chorizo for a delicious Spanish meal.
- Add some chilli powder, mince and kidney beans for Chili Con Carne.
- Add some pasta, bacon and chunky veg to the soup for a lovely minestrone.
- Add some curry powder and a swirl of natural yoghurt to the sauce for a delicious curry sauce. Add whatever meat and / or veg you fancy!
Posted in Cooking, Foodie Fridays, House and Home, Memes, Recipes
Tagged Domestic Goddess, Food, Foodie Fridays, Memes, Pasta, Pizza, Sauce, Soup