| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Chicken | 4 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 3 | T | Whole what pastry flour |
| 1 1/2 | c | Milk |
| 1 1/4 | c | Ricotta cheese |
| 4 | T | Parmesan cheese, grated |
| 2 1/2 | c | Large pasta shells, cooked |
| 1/2 | c | Fresh dill, chopped |
| 1/2 | c | Almonds, sliced |
| 1 1/2 | c | Cooked chicken, cubed |
| Freshly ground pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F. In a medium-size saucepan, melt 3 tablespoons butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until mixture comes to a boil. Stir in ricotta until it melts. Add 2 tablespoons Parmesan. Mix pasta with cheese sauce. Stir in dill and almonds. Mix in chicken and season with lots of pepper. Sprinkle remaining 2 tablespoons Parmesan over top and dot with remaining 1 tablespoon butter. Bake, uncovered, for 30 minutes, or until hot. Source: Rodale's Natural Foods Cookbook. Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com
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Nutrition (calculated from recipe ingredients)
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Calories: 408
Calories From Fat: 266
Total Fat: 30.6g
Cholesterol: 66.1mg
Sodium: 506mg
Potassium: 641.9mg
Carbohydrates: 16.1g
Fiber: 2.8g
Sugar: 6g
Protein: 20.5g