Chicken, spinach and feta cannelloni

An Italian classic meets Mediterranean flair in this Chicken, spinach and feta cannelloni dish that’s both comforting and sophisticated. Delicate pasta tubes are generously stuffed with a rich and creamy filling of tender chicken, earthy spinach, and the tangy embrace of feta cheese. Baked to golden perfection in a luscious tomato sauce and topped with bubbling cheddar cheese!

INGREDIENTS

• 16 Cannelloni tubes
• 250g Spinach leaves, fresh
• 1 tbsp Cayenne pepper
• Salt and pepper
• 500g Chicken breast, raw and cut into small cubes no bigger than 1cm x 1cm
• 250ml Chicken stock
• 400g (1 Jar) Peppadew Green Pepper and Garlic pasta sauce
• 200g Feta cheese, crumbled
• 250ml Béchamel sauce
• 2 tbsp Olive Oil
• 100g Cheddar cheese, grated

INSTRUCTIONS

1

In a sauce pan heat the oil and brown the chicken cubes

2

Add the cayenne pepper and seasoning

3

Add the spinach leaves, stock and Peppadew green pepper and garlic pasta sauce. Stir through

4

Add the feta cheese and fold in

5

Cover the bottom of an ovenproof dish with half the Béchamel sauce

6

Spoon the chicken, pasta sauce, feta, spinach mixture into the cannelloni tubes and line them up in the dish

7

Pour whatever remains of the mixture over the dish and top off with the remaining Béchamel sauce

8

Top with grated Cheddar cheese and bake at 190°C for 30 – 40 minutes until pasta is cooked and cheese golden and melted

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