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CREAMY CANNELLONI WITH CHICKEN AND ALMONDS

Category:    Chicken, Pasta
Yield: 6 servings
 
     22    Precooked dried cannelloni        3/4 c  Grated Swiss cheese
           -shells (see note)                       FILLING:
      2    Chopped tomatoes                1 1/2 c  Diced cooked chicken
      2 tb Freshly grated Parmesan             1 pk Frozen spinach, thawed and
           -cheese                                  -drained
           SAUCE:                            3/4 c  Ricotta cheese
      3 tb Butter                            1/3 c  Toasted slivered almonds
      1    Chopped onion                     1/4 c  Freshly grated Parmesan
      3 tb Flour                                    -cheese
  1 1/2 c  Chicken stock                       1    Egg
      1 c  Light cream                       1/4 ts Grated nutmeg
           Salt and pepper to taste       
 
  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.

 

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