• 8 precooked sheets of cannelloni/lasagne
  • 2 Nutrave chicken breasts
  • Tomato
  • 20 California walnuts
  • 1 egg
  • ¼ onion
  • 3 level tablespoons of flour
  • 2 tablespoons of oil
  • 150 ml of skimmed milk
  • Salt
  • Nutmeg


– Soak the precooked sheets of cannelloni/lasagne in warm water for 20 minutes.

– Cook the egg for 10 minutes in boiling water.

– Finely chop the onion and sauté in a pan with a little olive oil until browned.

– Cube the chicken breast and mix in a bowl with tomato, the walnuts, the boiled egg and the onion.

– Heat up the oil in a pan, add the flour and stir continually until browned.

– Gradually add the milk while continually stirring the mixture over a medium heat until it starts to thicken.

– Sprinkle on a pinch of salt and nutmeg.

– Stir occasionally until the béchamel sauce starts to bubble, removing it from the heat at this point.

– Drain the pasta sheets well and start to fill them with the mixture from the bowl one by one, forming the cannelloni rolls.

– Place the cannelloni in a microwave-safe dish, pouring the desired amount of béchamel sauce over them.

– Cook for 5 minutes in the microwave at 800W.

– Sprinkle some chopped parsley on top.

Recipe sent by Ana Rodríguez