Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 chicken breast fillets, trimmed

  3. olive oil cooking spray

  4. 1 leek, halved, washed, thinly sliced

  5. 1 bunch rocket, rinsed, roughly chopped

  6. 250g reduced-fat ricotta cheese

  7. 1 eggwhite

  8. 310g can sweetcorn kernels, drained

  9. 1/3 cup mint leaves, finely chopped

  10. 2 tablespoons dill, chopped

  11. 250g packet dried cannelloni pasta tubes

  12. 700g bottle Italian tomato pasta sauce

  13. 60g mozzarella cheese, grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.

  2. Heat frying pan over medium heat. Spray lightly with oil. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.

  3. Add chicken, ricotta, eggwhite, corn, mint and dill to leek mixture. Season with salt and pepper. Mix until well combined.

  4. Spoon mixture into cannelloni tubes (see note). Place, in a single layer, in a 4cmdeep, 23cm x 30cm (base), lightly greased baking dish. Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.


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