Chicken and Sweetcorn Cannelloni

The dill coupled with the sweetcorn was extremely appealing!

2 chicken breast fillets, poached and trimmed

olive oil cooking spray

1 leek, halved, washed, thinly sliced
150g baby spinach
250g reduced-fat ricotta cheese
1 eggwhite
310g can sweetcorn kernels, drained
1 large bunch fresh dill, chopped
250g packet dried cannelloni pasta tubes
700g bottle Italian tomato pasta sauce
100g mozzarella cheese, grated

1. Preheat oven to 180°C.
   
2. Heat frying pan over medium heat. Spray lightly with oil. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add spinach and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.
   
3. Add chicken, ricotta, eggwhite, corn and dill to leek mixture. Season with salt and pepper. Mix until well combined.
   
4. Spoon mixture into cannelloni tubes. Place, in a single layer, in a 4cmdeep, 23cm x 30cm (base), lightly greased baking dish. Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.