Creamy Cannelloni With Chicken And Almonds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swiss | Pastanoodle, Poultry etc | 6 | Servings |
INGREDIENTS
| 22 | Precooked dried cannelloni | |
| shells see note | ||
| 2 | Chopped tomatoes | |
| 2 | T | Freshly grated Parmesan |
| cheese | ||
| SAUCE: | ||
| 3 | T | Butter |
| 1 | Chopped onion | |
| 3 | T | 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 | 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 | t | Grated nutmeg |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 426
Total Fat: 48.7g
Cholesterol: 154.2mg
Sodium: 1554.2mg
Potassium: 678.6mg
Carbohydrates: 31g
Fiber: 4.7g
Sugar: 5.4g
Protein: 42.5g