A great dish to enjoy after a good workout, a family lunch, or a weekend feast!
• 2 Tbsp Olive Oil
• 500g chicken thighs, pealed, no bones, finely chopped.
• 2 leaks, peeled, washed and chopped in cubes
• 500ml tomato puree
• 6 Tbsp various spices, chopped, such as: parsley, chives, sage, marjoram and dill.
• 1 tsp fennel seeds
• 250g ricotta cheese
• 1 grated lemon rind
• ½ tsp nutmeg
• 1 tsp sweet pimentón (sweet paprika)
• 100g chopped frozen spinach, defrosted.
• 250g whole wheat cannelloni tubes
• 2-3 Tbsp finely grated parmesan cheese
• salt and pepper
Heat 1 Tbsp olive oil at medium heat on a big saucepan. Add the chicken and sautée, stirring frequently, 3-4 minutes or until golden. Lower the heat and add the leeks, boil for 3-4 minutes or until transparent.
In the meantime, heat the tomato puree in a pan and add while stirring, a third of the spices finely chopped, the fennel seeds and the remaining olive oil. Add salt ad pepper to taste and boil at low heat for 2-3minutes.
Remove the chicken and add while stirring, the ricotta, the remaining spices, the grated lemon rind, nutmeg, paprika, spinach, salt and pepper to taste. Place the cannelloni tubes vertically and fill them up with the ricotta mix.
Place half of the tomato puree on the oven tray. Place the cannelloni on top of the tomato puree. Pour the rest of the tomato pure on top of the cannelloni and sprinkle the parmesan cheese.
Introduce the cannelloni into the oven, preheated to 350, for about 35-40 minutes or until they are boiled. Serve them hot together with a fresh salad.
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