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Chicken and leek cannelloni
Chicken and leek cannelloni
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Whip up a cozy chicken and leek cannelloni, perfect for freezing ahead for busy weeknights.
Ingredients:
  • 20g butter
  • 18.20 gm extra virgin olive oil
  • 2 medium leeks, trimmed, halved, thinly sliced
  • 1 garlic clove, crushed
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 62.50 ml plain flour
  • 193.13 gm milk
  • 255.00 gm salt reduced chicken style liquid stock
  • 1/2 x 500g packet (8 sheets) fresh lasagne sheets
  • 375.00 ml tomato passata
  • 200g fresh reduced-fat ricotta
  • 62.50 ml finely grated parmesan
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced and lightly grease a 4cm deep, 20cm x 26cm (base) baking dish.
  • In a large, heavy-based frying pan over medium heat, melt butter with oil. Stir in leek and garlic, cooking until leek softens. Add chicken and brown for 5 minutes. Mix in flour, stirring constantly for 1 minute. Gradually pour in milk and chicken stock, stirring until smooth. Bring to a boil, then simmer for 10 minutes until thickened. Set aside.
  • Lay 1 lasagne sheet flat and spread 1⁄4 cup of the chicken and leek mixture along one edge. Roll it up to seal the filling inside. Arrange it seam-side down in the dish. Repeat with remaining filling and lasagne sheets. Top the cannelloni with tomato passata.
  • Top with a generous amount of ricotta and parmesan cheese. Cover with a layer of baking paper followed by a layer of foil. Bake in the oven for 20 minutes. Uncover and continue baking for another 20 minutes or until golden brown and the pasta is cooked to your liking. Garnish with fresh parsley before serving.

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