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Cheesy chicken and mustard cannelloni
Cheesy chicken and mustard cannelloni
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savory cheesy chicken cannelloni with a tangy mustard twist, perfect for a cozy weeknight meal.
Ingredients:
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp Thyme Leaves
  • 1/2 bunch kale, trimmed, washed, chopped
  • 500g chicken mince
  • 2 tsp Mustard Powder
  • 480.00 gm ricotta
  • 375.00 ml grated mozzarella
  • 250mL thickened cream
  • 8 fresh lasagne sheets, cut to 14cm x 16cm rectangles
  • 255.00 gm chicken style liquid stock
  • McCormick Adjustable Grinder Sea Salt
  • McCormick Adjustable Grinder Black Peppercorns
Instructions:
  • 1. Preheat the oven to 200C (180C fan forced) and warm oil in a large non-stick frying pan over medium heat. Sauté onion, garlic, and McCormick Thyme Leaves for 3-4 minutes until the onion softens.
  • Sauté the kale for 3 minutes until wilted. Add the mince and cook for 6-8 minutes until browned, breaking it up as it cooks. Allow it to cool slightly.
  • Mix in the KEEN’S Mustard Powder, half of the ricotta and mozzarella, 125mL of cream, and season generously with McCormick Sea Salt and Black Pepper until well combined with the chicken mixture.
  • Spread a 1/2 cup of the mixture along the longer edge of a lasagne sheet and roll it up. Put the cannelloni in a large, lightly greased oven-proof dish with the seam side down. Repeat the process with the rest of the mixture and lasagne sheets.
  • Combine the leftover mozzarella, ricotta, and cream in a medium bowl with chicken stock, mix well. Pour the mixture over the cannelloni and generously season with McCormick Black Pepper on top.
  • Bake in the oven for 20-25 minutes, or until the pasta is tender and the top is golden brown.

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