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Creamy Cannelloni With Chicken & Almonds from the Recipes EU Collection

 


Creamy Cannelloni With Chicken & Almonds Recipe

...brought to you by Recipes EU





Creamy Cannelloni With Chicken & Almonds
22 Precooked dried cannelloni
-shells (see note)
2 Chopped tomatoes
2 tbsp Freshly grated Parmesan
-cheese
SAUCE:
3 tbsp Butter
1 Chopped onion
3 tbsp Flour
1 1/2 cup Chicken stock
1 cup Light cream
Salt and pepper to taste
3/4 cup Grated Swiss cheese
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


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.
 


This Creamy Cannelloni With Chicken & Almonds Recipe brought to you from the Recipes.eu.com recipe collection

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Creamy Cannelloni With Chicken & Almonds - a delicious recipe from Recipes.eu.com