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
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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