2 chicken breast fillets, poached and trimmed
olive oil cooking spray1 leek, halved, washed, thinly sliced
150g baby spinach
250g reduced-fat ricotta cheese
310g can sweetcorn kernels, drained
1 large bunch fresh dill, chopped
250g packet dried cannelloni pasta tubes
700g bottle Italian tomato pasta sauce
100g mozzarella cheese, grated
Preheat oven to 180°C.
Heat frying pan over medium heat. Spray lightly with oil. Add leek and cook,
stirring, for 8 to 10 minutes or until soft. Add spinach and cook for 1 minute or
until just wilted. Transfer to a bowl. Allow to cool.
Add chicken, ricotta, eggwhite, corn and dill to leek mixture. Season
with salt and pepper. Mix until well combined.
- Spoon mixture into cannelloni tubes. 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.