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Chicken and leek cannelloni

  • 0:20 Prep
  • 1:00 Cook
  • 4 Servings


  • 20g butter
  • 1 tablespoon extra virgin olive oil
  • 2 medium leeks, trimmed, halved, thinly sliced
  • 1 garlic clove, crushed
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1/4 cup plain flour
  • 3/4 cup milk
  • 1 cup Massel salt reduced chicken style liquid stock
  • 1/2 x 500g packet (8 sheets) fresh lasagne sheets
  • 1 1/2 cups tomato passata
  • 200g fresh reduced-fat ricotta
  • 1/4 cup finely grated parmesan
  • Fresh flat-leaf parsley leaves, to serve


  • 1
    Preheat oven 200C/180C fan-forced. Lightly grease a 4cm deep, 20cm x 26cm (base) baking dish.
  • 2
    Heat butter and oil in a large, heavy- based frying pan over medium heat. Add leek and garlic. Cook for 5 minutes or until leek has softened. Add chicken. Cook for 5 minutes or until browned. Add flour. Cook, stirring, for 1 minute. Gradually add milk and chicken stock, stirring until mixture is smooth. Cook, stirring, for 10 minutes or until mixture boils and thickens. Set aside.
  • 3
    Place 1 lasagne sheet on a flat surface. Spoon 1⁄4 cup chicken and leek mixture along 1 long edge. Roll up to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining chicken and leek mixture and lasagne sheets. Spoon tomato passata over cannelloni.
  • 4
    Sprinkle with ricotta and parmesan. Cover with baking paper, then foil. Bake for 20 minutes. Remove paper and foil. Bake for a further 20 minutes or until golden and pasta is tender. Serve sprinkled with parsley.

Source: taste.com.au


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