Title: Creamy Cannelloni with Chicken and Almonds
Categories: Chicken Pasta
Yield: 6 Servings

22		Precooked dried cannelloni shells (see note)
2		Chopped tomatoes
2	tb	Freshly grated Parmesan cheese
		SAUCE:
3	tb	Butter
1		Chopped onion
3	tb	Flour
1 1/2	c	Chicken stock
1	c	Light cream
		Salt and pepper to taste
3/4	c	Grated Swiss cheese
		FILLING:
1 1/2	c	Diced cooked chicken
1	pk	Frozen spinach, thawed and drained
3/4	c	Ricotta cheese
1/3	c	Toasted slivered almonds
1/4	c	Freshly grated Parmesan cheese
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, 8-10 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 degrees F for 60-70 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.

From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine.

previous

next