• Clean the chicken, set in a pot and cover with water. Place on high heat.
• Spoon the scum out as it appears, once it reaches a boiling point, add the bay leaves and cardamom pods. Reduce heat to low, cover the pot and simmer until fully cooked.
• Remove the chicken with a slotted spoon and strip into small pieces. Set aside.
• Over medium heat sauté the thawed spinach for 5 minutes,(no need to add oil) just to reduce the amount of water in the spinach. Remove from heat and set aside.
• In a food processor, blend the spinach and chicken to a purée.

To prepare the béchamel:

• Melt the butter in a medium saucepan over medium heat. Once the butter starts foaming, add the flour and whisk for 5 seconds.
• Slowly add the milk and whisk constantly while the sauce thickens. Remove from heat and season with salt and white pepper. Add the grated Parmesan and stir to incorporate.
• Add the spinach-chicken purée to the béchamel sauce, adjust salt to taste. Stir well to homogenize the mixture. Now this will be your filling.

To prepare the tomato sauce:

• Pour the olive oil in a saucepan over medium heat.
• Add the onion and garlic and sauté until the onion is tender.
• Add the tomatoes, salt, white pepper and dried basil. Reduce the heat to low, cover the saucepan and simmer for 15 minutes.
• Puree in a food processor. Set aside.

To assemble the dish:

• Grease a large ovenproof dish that will fit the cannelloni in one layer.
• Fill the cannelloni with the chicken, béchamel and spinach filling using a piping bag.
• Drizzle the tomato sauce, covering the stuffed cannelloni.
• Add the grated Swiss cheese on top.
• Bake in a preheated oven to, 200°C/400°F. Once the cheese melts, cover with foil and bake for 20- 25 minutes. Enjoy!