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Creamy Cannelloni With Chicken & Almonds
Yield: 6 servings

22 precooked dried cannelloni shells
2 chopped tomatoes
2 Tbsp freshly grated parmesan cheese

3 Tbsp butter
1 chopped onion
3 Tbsp flour
1 1/2 cup chicken stock
1 cup light cream
1 salt and pepper to taste
3/4 cup grated swiss cheese

1 1/2 cup diced cooked chicken
1 pk 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

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.

Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and
nutmeg. Blend all ingredients together.

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.


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