Chicken and Spinach Cannelloni

Chicken and Spinach Cannelloni is a simple Italian recipe that I saw on tv and tried. It is a very easy Italian dish to cook but looks professional. The flavour of this recipe is superb. I cook roast chicken most weekends with the leftovers used in this recipe mid-week. Served as a main course with garlic bread for a filling and very tasty meal.

Chicken and Spinach Cannelloni

An amazing recipe for 6 hungry people who will enjoy this Italian classic.

4.70 from 84 votes

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Course: Main Dish, Sauce

Cuisine: Italian

Keyword: Cheese, Chicken, Dairy, Left Overs, Pasta, Sauce, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 People

Calories: 164kcal

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Ingredients

 

MetricImperial

• 200 g cooked chicken leftovers are good
• 1 medium onion peel and finely chop
• 60 g cheddar cheese
• 2 cloves garlic peel and mince
• 1 pinch chilli flakes large pinch is perfect
• 800 g chopped tomatoes tins
• 200 ml milk semi is better
• 500 g spinach frozen or fresh
• 2 tbsp plain flour
• 20 g basil fresh
• 16 medium cannelloni tubes dried
• Olive oil to cook
• 6 sprigs fresh basil to decorate

Instructions

• Add a pan to the hob over a medium heat and add some olive oil.
• When heated up, add the onion and cook until soft. Normally about 8 -10 minutes.
• Add the spinach and a little splash of water. Place the lid on the pan and cook for a further 8 – 10 minutes.
• Add the mustard and flour and stir well.
• Slowly add the milk stirring constantly. You should end up with a creamy sauce (greenish) with no clumps of flour.
• Remove from the heat and add salt and pepper to season. Taste and adjust if necessary.
• Add the leftover chicken (cut up or torn apart)
• Add the sliced basil leaves.
• Grate the cheddar cheese and add half to the pan.
• Mix thoroughly so that everything is evenly spread.
• To fill the cannelloni, you will need a piping bag or a freezer bag with the corner cut off.
• Spoon the filling into the bag and fill each cannelloni tube up. Place the tubes into a dish large enough for them all. For 16 tubes a dish 10inx12in is perfect.
• Time to turn the oven on to preheat to 350F/180C/Gas Mark 4
• When you have finished filling the tubes, give the pan a quick wipe and then add the olive oil.
• Add the garlic to the hot oil and cook until golden brown. Add the tomatoes (2 tins), the chilli flakes and about half a tomato tin of water.
• Bring to a boil and then season tasting as you go to get the correct flavour.
• When seasoning is perfect, pour the sauce over the cannelloni making sure it gets into every gap.
• Add the remainder of the grated cheese over the top and place in the bottom of the oven for about 25-30 minutes until the dish is bubbling and golden.
• Serve lovely and hot with garlic bread for a filling dish every time.

Nutrition

Calories: 164kcal | Carbohydrates: 14g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 355mg | Potassium: 876mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8318IU | Vitamin C: 38mg | Calcium: 252mg | Iron: 4mg