Cannelloni is a great pasta for stuffing, but most often associated with tomato sauce. This time I prepared a dish that is lighter in calories and the filling consists of chicken breast, mushrooms and vegetables. Slightly time-consuming, but delicious and great-looking dish that will satisfy anyone who tries 🙂


2 chicken breasts (500 g), finely chopped or minced with a meat grinder
400 g champignons, cut into small cubes
250 g broccoli
1 carrot, peeled and grated on small mesh
2 medium onions, finely diced
1 teaspoon of oregano
1 ½ teaspoon of Provencal herbs
1 teaspoon of pepper
½ teaspoon of salt
1 small can of corn
a package of 250 g of cannelloni pasta
4 cloves of garlic squeezed through the press
4 eggs
250 ml of Greek yogurt
1 tablespoon of olive oil
1 tablespoon of oil, for frying
salt and pepper to taste


Mix chicken with oregano and Provencal herbs. Heat the oil in a frying pan and fry the mushrooms and onion. After about 7 minutes, add the chicken and fry together for about 15 minutes or until the chicken is fried and the mushroom water evaporates. Transfer to a large bowl and let it cool. Put the broccoli in a boiling salted water and cook for 4 minutes. Pull it out and pour cold water over it to quench it. Chop it into small pieces and add to the chicken. Also add the corn, pepper, salt, 2 eggs to the bowl and mix thoroughly. Try the stuffing and possibly season to taste. In a smaller bowl, combine 2 eggs, garlic, and yogurt. Season the sauce with salt and pepper and mix thoroughly. Brush a square casserole dish with olive oil. Stuff the pasta with the meat stuffing by hands and place it in an ovenproof dish. Sprinkle each layer of pasta with the yoghurt and garlic sauce and pour over the entire top of the dish. Cover the ovenproof dish with a lid or aluminum foil and bake in an oven preheated to 180°C for about 40 minutes 🙂


broccoli, cannelloni, carrot, chicken, corn, easy recipes, garlic, greek yoghurt, mushrooms, oil, olive oil, onion, oregano, oven, pasta, pepper, provence herbs, salt

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