Chicken and Chorizo Canneloni

This was similar in concept to the chicken and pea raviolli from last month. This time I used chicken, again cut up very small, small pieces of chorizo and a tomato sauce (from a jar, I admit). The chorizo in this gives it a nice subtle spicyness, but if you wanted to you could also add peppers. Again, stuff the filling into the canneloni (I used four tubes per person), then cover the canneloni with a think layer of sauce, a generous helping of cheese and cook in the oven at 170C for 25-30 minutes. I also added more cheese when it came out of the oven.