Recipes Main courses Gluten-free Italian

Many recipes for cannelloni are prepared with ricotta and salmon, and I wanted to try something different. Instead of a mighty bite, it became this beautiful plate full of color! The flavors are pure; you can taste the sweetness of the tomato and with the spinach, pasta and herbs, it really is a summer dish.

Recipe

Cannelloni with spinach, oven tomatoes and chicken

With this recipe, you'll have a wonderful plate full of color and a delicious Italian meal that is not super potent for a change.

Course	Main course
Kitchen	Italian
Servings	2

Preparation time

Preparation time	25 min
Total	40 min

Ingredients

150 grams of gluten-free cannelloni
2 chicken breasts
200 grams of fresh spinach
20 cherry tomatoes
50 grams of fresh arugula
15 olives
dried herbs (oregano, basil)

Cannelloni with spinach, oven tomatoes and chicken

Preheat the oven to 180 degrees
Kook The cannelloni according to the instructions on the package (4 minutes, then rinse with cold water).
Stir fry the spinach briefly on high heat with some olive oil and garlic powder, salt and pepper. After a few minutes you remove the spinach from the pan and put it in the Cannelloni. Then place it in one baking dish.
Do about 15 cherry tomatoes and sprinkle with olive oil, oregano, basil, pepper and salt. Then cover with some aluminum foil or an oven lid and let it bake for 25 minutes.
Meanwhile, fry the chicken fillet in a pan and add some herbs to taste (eg salt, pepper, oregano, basil).
Make the plate with some arugula, olives, cold cherry tomatoes and olive oil. Place the fried chicken fillet on the right and when the Cannelloni is ready, also add it. Taste and add some more herbs to taste. Enjoy!

Kookstand Voorkomt dat je scherm in slaapstand gaat

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