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About this recipe: Cannelloni tubes are often filled with rich beef or veal mixtures, but this lighter version uses chicken with fresh vegetables to make a deliciously satisfying dish. The cannelloni can be stuffed and assembled early in the day, and left in the fridge until you are ready to bake them. Serve with crusty bread and a green salad.
For a fat-free topping, omit the Parmesan cheese and breadcrumbs, and lay sliced skinned tomatoes over the sauce-coated cannelloni. * Use 85 g (3 oz) finely chopped, well-trimmed Parma ham instead of the chicken, and replace the leek with 2 finely chopped spring onions. Increase the peas to 100 g (3½ oz). * Replace the sauce with a classic béchamel made with 900 ml (1½ pints) milk and 85 g (3 oz) each butter and flour. The béchamel sauce will increase the fat content of the dish as well as the calories, but is delicious for a special occasion.
Adding vegetables to cannelloni fillings will ‘stretch’ a small quantity of protein food, such as chicken. Frozen vegetables are better than canned as vitamins are destroyed during the canning process; however, when fresh or frozen vegetables are not available, use canned types to contribute fibre, flavour and bulk. Interestingly, from research carried out by a well-known frozen food company, frozen vegetables are just as nutritious as fresh and, in many cases, they contain a higher level of vitamin C.
A, calcium * B2, B12, C, niacin * B1, B6, copper, potassium, selenium