Petria's mexican chicken cannelloni

• Preparation time 20 minutes
• Cooking time 30 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Olive or canola oil spray
• 500 g lean chicken mince
• 1 red capsicum, finely chopped
• 400 g can red kidney beans, drained and rinsed
• 200 g jar Mexican salsa or taco sauce
• 575 g jar tomato-based pasta sauce
• 375 g packet fresh lasagne sheets
• 420 g can tomato soup
• ½ cup grated reduced-fat tasty cheese

Method

1. Preheat oven to 180°C (350°F).
2. Spray a large nonstick frying pan with oil.
3. Add chicken and capsicum, and cook for 5 minutes over high heat, breaking up the mince with back of spoon.
4. Add beans, salsa and pasta sauce, stir until combined and remove from the heat.
5. Cut pasta sheets crossways into thirds and lay out on a board.
6. Spoon a line of filling lengthways along the middle of each piece, and carefully roll to create a tube.
7. Arrange tubes closely together in a large baking dish, joined side down.
8. Pour over tomato soup and sprinkle with grated cheese.
9. Bake for 20-25 minutes until cheese is brown.
10. Serve with salad.
11. Garnish with chervil, if desired.

Note: you may need two baking dishes for this recipe.

HINT: Mexican salsa and taco sauce can be mild, medium or hot - use whichever you prefer

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: Mexican salsa and taco sauce can be mild, medium or hot - use whichever you preferyes, Pasta, survival-from-the-fittestPasta