Name: Creamy Cannelloni with Chicken and Almonds
Ingredients: 22 Precooked dried cannelloni shells (see note); 2 Chopped tomatoes; 2 tb Freshly grated Parmesan cheese; 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; 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swiss	Poultry etc, Pastanoodle	6	Servings

INGREDIENTS

22		Precooked dried cannelloni shells (see note)
2		Chopped tomatoes
2	tb	Freshly grated Parmesan cheese
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
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

INSTRUCTIONS

           SAUCE:
           FILLING:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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