Chicken and Mushroom Cannelloni with Tomato and Pesto sauce 11+
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 550 | g | Minced chicken, dark and light meat (50/50) |
| 200 | g | Onions chopped fine |
| 300 | g | Button mushrooms chopped fine |
| 70 | g | Egg white 1 egg white |
| 10 | g | Parsley washed and chopped |
| 390 | g | KNORR COLLEZIONE ITALIANA PASTA Cannelloni No Pre-Cook |
| 500 | ml | KNORR COLLEZIONE ITALIANA Creamy Tomato and Pesto Ready to Use Sauce |
| 50 | g | Mature cheddar cheese, reduced fat |
Preparation
Advance Preparation
Warm the service plates. Prepare vegetables as directed. Pre heat an oven to 180ºC (350ºF) gas 4.
Method
1. Place the chicken, onions, mushrooms and parsley in a bowl and mix until all ingredients are well combined. Add the egg white and mix
well. Cover, label and refrigerate until required.
2. Place the mixture in a piping bag and fill each of the cannelloni tubes.
3. Lay the tubes in a shallow ovenproof dish and pour over the KNORR Tomato & Pesto Sauce. Sprinkle lightly with mature Grated Cheddar
Cheese. Bake in the pre-heated oven for 30 minutes or until pasta and chicken are cooked.
4. Serve 2 cannelloni tubes per portion.
Service hint
Can be served with crusty bread, preferably wholemeal and salad. Steam cooking is an ideal medium for cooking and finishing prepared sauce recipes from stage 3 of the cooking method maximising flavour and minimising 'shrink' and then finished under the grill for colour.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
