PASTA RECIPES. Butternut cannolini Butternut chicken canneloni

PASTA RECIPES. Butternut cannolini

Butternut chicken canneloni

400g chicken fillet 1 cup raw butternut 50 - 100g Ricotta cheese Mozarella Cheese Gouda Cheese 1 box Canelloni tubes 1 bottle Tomat & Basil Pasta Sauce (Ina Parman or PnP Brand) 300ml white sauce

Method:

  • Cube chicken fillet and season (I use garlic, salt, black pepper, aromat, Ina Parman Garlic & herb, mixed herbs and chilli powder) and cook in a little oil
  • Steam/Boil butternut and mash with a little milk and butter
  • Mix together chicken, butternut, crumbled ricotta cheese and some grated mozarella
  • Grease a casserole dish light with some spray & cook
  • Fill the cannelloni tubes with the mix and place in casserole dish (1 layer only)
  • Pour the bottle of pasta sauce over (add a little water to the bottle to get out all the sauce and pour into casserole dish as well)
  • Pour white sauce over gently and sprinkle the top with grated Gouda
  • Cover the dish with foil and place in a pre-heated oven on 180 degrees for about 45 minutes

Enjoy!

Notes: Use a casserole dish that is flat and wide Make sure you add the extra water from the pasta sauce bottle as you need the extra liquid to cook the pastaChicken Alfredo

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