Creamy Cannelloni With Chicken & Almonds Recipe
Recipe Ingredients
22 precooked dried cannelloni shells (, see note)
2 chopped tomatoes
2 tbsp freshly grated parmesan cheese
1 sauce:
3 tbsp butter
1 chopped onion
3 tbsp flour
1 1/2 cup chicken stock
1 cup light cream
1 salt and pepper to taste
3/4 cup grated swiss cheese
1 filling:
1 1/2 cup diced cooked chicken
1 package frozen spinach, thawed and drained
3/4 cup ricotta cheese
1/3 cup toasted slivered almonds
1/4 cup freshly grated parmesan cheese
1 egg
1/4 tsp grated nutmeg
Recipe Preparation
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.
Servings: 6
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Creamy Cannelloni With Chicken & Almonds Recipe from the Recipes 4U Collection
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