Chicken, spinach and feta cannelloni – Food & Home Magazine
An Italian classic meets Mediterranean flair in this Chicken, spinach and feta cannelloni dish that's both comforting and sophisticated.
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Ingredients
- 16 Cannelloni tubes
- 250g Spinach leaves, fresh
- 1 tbsp Cayenne pepper
- Salt
- 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
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