CHICKEN & RICOTTA CANNELLONI

High Protein       Low Fat

Serves: 6

Per serve: 1360kJ | 33g protein | 8g fat | 36g carbs | 4g fibre

Ingredients

  • 250g dried wholemeal cannelloni

  • 1 tbsp olive oil

  • 1 x brown onion, finely diced

  • 2 tbsp Moroccan spice

  • 500g chicken mince

  • 400g low fat ricotta cheese

  • 500g spinach, blended into small pieces

  • 1 egg

  • 800g diced tomatoes

  • 4 gloves garlic, minced

  • 1 bunch basil

  • 100mL chicken stock

  • Cheddar cheese

  • Parmesan cheese

  • Salt and pepper to season

Method

  1. Preheat the oven to 190°C

  2. Heat the oil in a pan over medium heat. Add the onion and cook for 5-7 minutes until tender and brown. Add the Moroccan spice and cook, stirring, for 30 seconds until fragrant. Add the chicken mince and half the chicken stock. Cook, stirring occasionally, for 10 minutes or until the chicken is brown and cooked through. Remove from heat and set aside to cool to room temperature.

  3. In a separate bowl mix together the ricotta, egg, and spinach. Season with pepper. Add the chicken mince and mix to combine.

  4. In a food processor blend the diced tomatoes, garlic, basil, and the remainder of the chicken stock until combined. Set aside.

  5. Pour 1/4 of the blended tomato mixture into a glass baking dish, ensure that it covers it with a thin layer.

  6. Fill the cannelloni tubes with the chicken, spinach and ricotta mixture and line the bottom of the dish.

  7. Pour the remaining tomato sauce over the filled cannelloni tubes and sprinkle with cheddar and Parmesan cheese.

  8. Cover with foil and cook for 30 minutes in the oven. Remove the foil and cook for an additional 15 minutes until the pasta is al dente and the cheese is browned.

  9. Serve with a light side salad or enjoy on its own!

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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