Chicken and Spinach Cannelloni

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

Prep Time 20

Cook Time 50

Total Time 1 10

Servings People

Ingredients

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
1 tsp English mustard
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.
Olive oil
When heated up, add the onion and cook until soft. Normally about 8 -10 minutes.
1 medium onion
Add the spinach and a little splash of water. Place the lid on the pan and cook for a further 8 – 10 minutes.
500 g spinach
Add the mustard and flour and stir well.
2 tbsp plain flour, 1 tsp English mustard
Slowly add the milk stirring constantly. You should end up with a creamy sauce (greenish) with no clumps of flour.
200 ml milk
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)
200 g cooked chicken
Add the sliced basil leaves.
20 g basil
Grate the cheddar cheese and add half to the pan.
60 g cheddar cheese
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.
16 medium cannelloni tubes
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.
1 pinch chilli flakes, 800 g chopped tomatoes, 2 cloves garlic
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.
6 sprigs fresh basil

Nutrition