Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 1 1/2 tsp olive oil

  3. 1 3/4 cups loosely packed fresh basil leaves

  4. 1 small white onion, cut into quarters

  5. 2 garlic cloves, crushed

  6. 2 1/4 tbs plain flour

  7. 365ml Lite White milk

  8. Salt & freshly ground black pepper

  9. 450g lean chicken breast mince

  10. 1 120g pkt instant dried cannelloni tubes

  11. 30g (1/4 cup) shredded light mozzarella

  12. 1 bunch English spinach, stems trimmed, washed

Instructions Jump to Ingredients ↑

  1. Position an oven shelf in top rack of oven. Preheat oven to 230°C. Brush a 17 x 23cm shallow (base measurement) baking dish with 1/2 tsp of oil. Place 1 1/2 cups of basil leaves, onion, garlic, flour, 85ml milk, remaining oil, 1/2 tsp salt in bowl of a food processor. Process until basil is chopped.

  2. Combine mince, 1/4 tsp of salt, 1/2 tsp of pepper and 1 tbs of basil mixture in bowl. Fill each cannelloni tube. Place in a single layer in the baking dish.

  3. Place remaining milk and basil mixture in a saucepan over medium heat. Cook, stirring, for 1-2 minutes or until mixture thickens. Pour sauce over the cannelloni and sprinkle with mozzarella. Bake in preheated oven for 18 minutes or until cannelloni are tender when pierced with a knife.

  4. Meanwhile, place the spinach with water clinging to the leaves in a medium saucepan over medium-low heat. Cook, covered, shaking pan occasionally, for 2-3 minutes or until wilted. Season with salt and pepper.

  5. Place spinach on plates, top with 3 cannelloni tubes and remaining basil.


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