Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup diced onion
- 1 cup diced chicken
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp minced garlic
- 1/4 cup low sodium chicken stock
- 1/4 cup diced red pepper (I buy mine in the jar)
- 1 cup sweet potato, cooked until tender and mashed
- 1 beaten egg
- 1/2 cup Parmesan cheese
- 1 pkg ready made lasagna sheets
- 1 540 ml tin Aylmer's Accents Garlic and Olive Oil Tomatoes (or your favourite diced tomatoes)
- 1 container Philadelphia Cooking Creme
- 1/2 cup Parmesan cheese to top
Directions
- Saute the chicken and onions in olive oil over medium high heat until cooked through.
- Add the seasonings and continue to saute until the garlic is fragrant (about 1 more minute)
- Add the chicken stock and continue to saute until it reduces by half (this will only take about 30 seconds)
- Add the roasted red pepper.
- Transfer the mixture to a food processor and dice until the filling resembles a mulch.
- Transfer to a bowl and stir in the sweet potatoes, egg, and Parmesan cheese.
- Spread 2 tbsps of the mixture in a line across one end of a lasagna sheet (as per video) and roll, just until the ends touch. Use a sharp knife to cut off the excess pasta - each sheet will make 2 Cannelloni's.
- Place seam side down in a casserole prepared with cooking spray.
- Mix the tomatoes and cooking creme together and pour over all. Sprinkle with additional Parmesan cheese and bake in a preheated 350 oven for 30-35 minutes.
Alternately, this filling can be used for ravioli.
