Chicken, Spinach And Feta Cannelloni Recipe

Name: Chicken, Spinach And Feta Cannelloni
Yield: 6
Cuisine: European
Ingredients: 16 Cannelloni tubes; 250g Spinach leaves, fresh; 1 tbsp Cayenne pepper; Salt and pepper; 500g Chicken breast, raw and cut into small cubes no bigger than 1cm x 1cm; 250ml Chicken stock; 400g (1 Jar) Peppadew Green Pepper and Garlic pasta sauce; 200g Feta cheese, crumbled; 250ml Béchamel sauce; 2 tbsp Olive Oil; 100g Cheddar cheese, grated

written by cassidy August 14, 2017

Chicken, Spinach And Feta Cannelloni

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 2.7/5

( 7 voted )

Ingredients

16 Cannelloni tubes
250g Spinach leaves, fresh
1 tbsp Cayenne pepper
Salt and pepper
500g Chicken breast, raw and cut into small cubes no bigger than 1cm x 1cm
250ml Chicken stock
400g (1 Jar) Peppadew Green Pepper and Garlic pasta sauce
200g Feta cheese, crumbled
250ml Béchamel sauce
2 tbsp Olive Oil
100g Cheddar cheese, grated

Instructions

In a sauce pan heat the oil and brown the chicken cubes
Add the cayenne pepper and seasoning
Add the spinach leaves, stock and Peppadew green pepper and garlic pasta sauce. Stir through
Add the feta cheese and fold in
Cover the bottom of an ovenproof dish with half the Béchamel sauce
Spoon the chicken, pasta sauce, feta, spinach mixture into the cannelloni tubes and line them up in the dish
Pour whatever remains of the mixture over the dish and top off with the remaining Béchamel sauce
Top with grated Cheddar cheese and bake at 190°C for 30 - 40 minutes until pasta is cooked and cheese golden and melted

cassidy

Intern Digital editor at woman&home magazine. ... Experienced digital editor with a demonstrated history of working in the media production industry.