Creamy Cannelloni With Chicken And Almonds

---------- Recipe via Meal-Master (tm) v8.02

Title: CREAMY CANNELLONI WITH CHICKEN AND ALMONDS
Categories: Poultry etc, Pastanoodle
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.

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