Submitted by Robyn Clark
Chicken Minestrone Cannelloni
Serving: 4
Ingredients
- Made in a Sunbeam Secret Chef.
- 500-700 g chicken thigh fillet cut into small cubes
- 1/2 tub ( about 1 cup ) ricotta
- 1/2 - 1 tablespoon minced garlic
- 1-2 teaspoons chilli ( optional )
- 1/2 - 1 cup grated cheese.
- 4 -6 sheets fresh lasagne cut in half , makes 8 - 12 cannelloni's
- 1 large can minestrone soup
- 1 can tinned tomatoes
- Grated cheese
Instructions
- Mix the chicken , garlic , chilli, grated cheese and ricotta together . At this point you can add baby spinach or any other extras you like.
- Cut the lasagne sheets in half and place some chicken mixture at the end and then roll up . Continue until you have as many cannelloni's as you need. Lay the cannelloni's in with seam facing down in your SC .You can layer on top of each other , seam down too.
- Mix the minestrone soup with the tin tomatoes and add any spices you like . Pour over the cannelloni's and top with grated cheese. Save some cheese to add more towards the end of cooking time. Tea towel under the lid and cook on high 2 hours . Top with extra cheese and brown under the grill.
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