Chicken and leek cannelloni

8 ratings · 1.5 hours · Serves 4

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Prepare a hearty family meal of chicken and leek cannelloni. It's freezer-friendly so you can make it now for later in the week.

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Ingredients

20g butter

18.20 gm extra virgin olive oil

2 medium leeks, trimmed, halved, thinly sliced

1 garlic clove, crushed

800g chicken thigh fillets, trimmed, cut into 3cm pieces

62.50 ml plain flour

193.13 gm milk

255.00 gm salt reduced chicken style liquid stock

1/2 x 500g packet (8 sheets) fresh lasagne sheets

375.00 ml tomato passata

200g fresh reduced-fat ricotta

62.50 ml finely grated parmesan

Fresh flat-leaf parsley leaves, to serve