Chicken, Spinach And Ricotta Cannelloni Recipe | Better Homes & Gardens Australia
This chicken, spinach and ricotta cannelloni recipe is the perfect dish for a relaxed weekend lunch.
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Spatula
- Mixing bowl
- Food processor
- Measuring cup
- Spoon
- Oven
- Baking dish
- Aluminum foil
- Serving bowl
Ingredients
- ½ tsp olive oil
- 1 brown onion, finely chopped
- 1 clove garlic, crushed
- 200g chicken breast mince
- 2 bunches English spinach, trimmed, shredded
- 200g low-fat fresh ricotta
- 50g egg
- Freshly ground black pepper, to season
- 2 x 400g cans no-added-salt whole peeled tomatoes
- 60ml (¼ cup) salt-reduced chicken stock
- ½ cup finely shredded fresh basil
- 200g dried cannelloni
- 60g (½ cup) 25% reduced-fat grated cheese
- Rocket and parmesan salad
- 40g (2 cups) rocket leaves
- 1 Lebanese cucumber, peeled into ribbons
- 30g shaved parmesan
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