Mexican Chicken Cannelloni combined the mellow chilli tomato based salsa flavours that I adore with the home comfort of pasta which satisfied all of us last night.
Mexican Chicken Cannelloni
ProPoints per serve: 9
500 grams chicken breast fillet, chopped
1 onion, diced
1 teaspoon crushed garlic
1 red capsicum, diced
1 green capsicum, diced
125 gram can corn kernels, drained and rinsed
440 gram can diced tomatoes
1 teaspoon ground cumin
¼ - ½ teaspoon chilli (taste depending)
freshly ground black pepper
6 Latina fresh lasagne sheets
2 cups tomato based salsa
120 grams reduced fat grated tasty cheese
Preheat oven to 180 degrees Celsius.
Spray a large frying pan with cooking spray and heat on high. Add chicken and cook until sealed and starting to brown. Remove from pan.
To the same pan add onion and garlic, cooking over a medium heat until softened. Add capsicums and corn, Cook for a further 5 minutes. Stir in the tomatoes, cumin and chilli powder and cook for a further 5 – 10 minutes or until mixture has reduced slightly. Season to taste with salt and pepper. Remove from heat and allow to cool.
Cut lasagne sheets in half lengthwise to make 12 sheets. When filling has cooled place 1/12 of the chicken mixture on the edge of a lasagne sheet and roll to enclose finishing with the seal at the bottom. Repeat with remaining mixture and sheets to make 12 rolls.
Spray a large baking dish with cooking spray. Spread ½ cup salsa along bottom of baking dish. Place cannelloni tubes in baking tray and top with remaining salsa. Sprinkle evenly with cheese.
Bake in oven for 25 – 30 minutes or until cooked through and cheese is golden.
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