Title: Creamy Cannelloni With Chicken And Almonds
Categories: Chicken, Pasta
Yield: 6 Servings
22 Precooked dried cannelloni
- shells (see note)
2 Tomatoes; chopped
2 tb Parmesan cheese;
- freshly grated
Sauce:
3 tb Butter
1 Onion; chopped
3 tb Flour
1 1/2 c Chicken stock
1 c Light cream
Salt and pepper; to taste
3/4 c Swiss cheese; grated
Filling:
1 1/2 c Chicken; cooked, diced
1 pk Frozen spinach;
- thawed & drained
3/4 c Ricotta cheese
1/3 c Toasted slivered almonds
1/4 c Parmesan cheese;
- freshly grated
1 Egg
1/4 ts Grated nutmeg
Sauce:
Melt butter in a saucepan. Saute onion until tender. Stir in flour
and cook for 1 minute. Add stock, cream, salt, and pepper. Cook
until boiling and thickened, 8 to 10 minutes. Remove from heat and
stir in the Swiss cheese. Cover with waxed paper and set aside.
Filling:
Combine chicken, spinach, Ricotta, almonds, Parmesan, egg, and
nutmeg. Blend all ingredients together.
Assembly:
Place filling in the pre-cooked shells. Pour a thin layer of sauce
over the bottom of a baking dish. Arrange the stuffed cannelloni in
a single layer over the sauce. Sprinkle with the chopped tomatoes,
and pour the sauce over the cannelloni. Sprinkle with Parmesan
cheese. Cover with aluminium foil. Bake at 350°F for 60 to
70 minutes or until pasta is soft and the top bubbles.
Note:
The kind of pasta used in this dish is dried, but is usually called
"oven ready". I believe it is coated in egg whites to enable it to
cook right in the oven when well-covered in sauce. If you make the
dish ahead and refrigerate, the cooking time will be cut down
because the pasta will soften in the refrigeration.
Recipe FROM: Recipes Only,
Cookbook of the Canadian Home Makers magazine
