Pic: Peppadew

16 Cannelloni tubes

250 g Spinach leaves, fresh

1 tbsp Cayenne pepper

Salt and pepper

500 g Chicken breast, raw and cut into small cubes no bigger than 1cm by 1cm

250 ml Chicken stock

400 g (1 Jar)  Peppadew® Green Pepper and Garlic pasta sauce

200 g Feta cheese, crumbled

250 ml Béchamel sauce

2 tbsp Olive Oil

100 g Cheddar cheese, grated


In a sauce pan heat the oil and brown the chicken cubes.

Add the cayenne pepper and seasoning.

Add the spinach leaves, stock and Peppadew® green pepper and garlic pasta sauce. Stir through.

Add the feta cheese and fold in.

Cover the bottom of an ovenproof dish with half the Béchamel sauce.
Spoon the chicken, pasta sauce, feta, spinach mixture into the cannelloni tubes and line them up in the dish.

Pour whatever remains of the mixture over the dish and top off with the remaining Béchamel sauce.
Top with grated Cheddar cheese and bake at 190°C for 30 - 40 minutes until pasta is cooked and cheese golden and melted.

Chefs tip: 
Replace the chicken with cooked brown lentils for a vegetarian option