posted by Janie 04-28-100 3:19 PM
Corn and Chicken Canneloni
Source: Weightwatchers magazine
2 tsp. oil/butter
1/2 cup chopped onions
270 g. (10 oz.) lean minced chicken
250 g. (9 oz.) packet frozen spinach
130 g. (5 oz.) can corn
1/2 cup capsicum, diced
1 tbs. dried breadcrumbs
1 egg, beaten
170 g. (6 oz.) packet cannelloni tubes (about 14 tubes)
1 cup bottled tomato pasta sauce
1/4 cup water
80 g. (3 oz.) reduced fat tasty cheese
Preheat oven to 180 C. Spray lasagna dish with oil.
Melt butter oil in frying pan, cook onions, add chicken, until brown.
Squeeze excess moisture from spinach. Place chicken and onion mixture in a bowl with the spinach, corn, capsicum, breadcrumbs and egg. Stir to combine.
Fill cannelloni tubes using a small spoon.
Combine pasta sauce and water. Spread 1/4 of the sauce over the base of the dish and arrange filled cannelloni in a single layer.
Top with remaining sauce and sprinkle with cheese.
Bake for 40 minutes. Stand 5 minutes before serving.