Cooking directions

1. Cook the Chicken Mixture:

   Heat olive oil in a pan over medium heat.

   Add onions and garlic and sauté until softened.

   Add diced Sadia Tender Chicken Breast and cook until fully white and tender.

   Stir in the dried Italian herbs and spinach.

   Cook until the spinach is wilted, then remove from heat and let it cool slightly.

2. Prepare the Filling:

   Once the chicken-spinach mixture has cooled, stir in the ricotta cheese.

   Season with salt and pepper to taste.

3. Stuff the Cannelloni:

   Carefully fill each cannelloni tube with the chicken and spinach ricotta mixture, using a small spoon to stuff them from both ends.

   Arrange the stuffed cannelloni in a lasagna or baking dish.

4. Add the Sauce:

   Pour the ready-made pasta sauce evenly over the stuffed cannelloni.

   Sprinkle the grated mozzarella cheese on top.

5. Bake:

   Preheat the oven to 180°C. Bake the cannelloni for 45 minutes or until the pasta is soft and the cheese is golden brown.

6. Serve:

   Let the cannelloni rest for 5 minutes before slicing and serving.