| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Casseroles |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 3 |
tb |
Whole what pastry flour |
| 1 1/2 |
c |
Milk |
| 1 1/4 |
c |
Ricotta cheese |
| 4 |
tb |
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
JUDI M. PHELPS
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
A Message from our Provider:
“Have you thanked God today?”