Chicken Cannelloni with Spinach Recipe

When those fasting parties arrive, such as Easter and you run out of ideas of what you could prepare for those days when you should not eat red meat, we bring you a delicious idea, super easy, practical, different and that Everyone will love it, it is a special pasta, some spinach cannelloni, a very accessible and healthy vegetable due to its high iron content. These homemade cinnamon sticks will be filled with one of the most accessible proteins and also allowed on these dates, such as chicken.

So come with me and we will prepare some delicious chicken cannelloni with spinach. So we invite you to join us in this special preparation, you will see that it is easy, fun and exquisite, and you will also have something different to present to your family.

Ingredients to make Chicken Cannelloni with Spinach:

For the cannelloni and the filling:

12 Pasta tablets for cannelloni
½ kilogram of Chicken breasts in steak

1 package of spinach
½ piece of onion
1 clove garlic

3 pieces of red tomato
1 cup of tomato sauce
1 tablespoon butter

½ cup of mozzarella cheese
1 pinch of salt
1 pinch of Pepper

For the béchamel sauce:

1 cup of whole milk
½ cup of flour (70 grams)

1 tablespoon butter
1 pinch of Pepper

How to make Chicken Cannelloni with Spinach:

To begin we present the ingredients that we will use for our preparation of chicken cannelloni with spinach. Take note!

We are going to start our chicken cannelloni recipe, with the preparation of the béchamel sauce, for this we take a deep saucepan and put it over medium heat, once hot we add the tablespoon of butter and let it melt.
Once the butter is melted, add the flour little by little and stir as it falls to incorporate very well.
Once the butter has been incorporated with the flour, we also add the milk little by little and continue stirring to incorporate everything, until we obtain a homogeneous mixture without lumps of béchamel sauce for our chicken cannelloni with spinach.

Now to finish our béchamel sauce for our spinach and chicken cannelloni, add a pinch of pepper to the mixture that we previously formed for season, integrate perfectly and remove from heat. We reserve at the moment.
Now we are going to start preparing the stew with which we will fill our chicken cannelloni with spinach. We are going to start by chopping the vegetables into small cubes: red tomato, onion and garlic.
Now we take the chicken breasts in steak and slice them into small strips of approximately 2 cm. Wide.

In a hot frying pan, place the butter and let it melt, over medium heat so that it does not burn.
Add the chopped onion and garlic to the hot butter and let them fry very well, also add a pinch of salt, stirring constantly until they are ready.
Once the onion and garlic are ready, add the chicken fajitas to the pan, and stir, add another pinch of salt and pepper.

And finally, to finish with the filling for the chicken cannelloni with spinach, add the chopped red tomatoand cook it together with the chicken, stirring until everything is perfectly cooked, ready and integrated. Once ready we reserve a moment.
Now we will begin with the preparation of our cannelloni pasta. We take the plates for cannelloni and submerge them in a saucepan with boiling water, we only submerge them for approximately 2 minutes so that they do not overcook and fall apart
Once our pasta plate for cannelloni is cooked, we take one and place it on a smooth surface, and then we place a piece of soft spinach in the center.

Place the spinach for two minutes in a saucepan with boiling water to make it soft, remove from the heat and drain.
After the spinach we also place a bit of the stewthat we prepared with the chicken fajitas.
And we proceed to roll up the spinach and chicken cannelloni very carefully, making sure that the filling does not come out and that our pasta plate does not break.

On the other hand, in an oven refractory we place a bed with the tomato sauce. And on it we place the already stuffed chicken cannelloni with spinach.
Finally, we bathe them perfectly with the béchamel sauceand place the grated mozzarella cheese on top of it.
We take the refractory with our spinach cannelloni and put it in the oven, cook for 10 to 15 minutes at 180 °C.