Creamy Cannelloni With Chicken And Almonds Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
22: Precooked dried cannelloni,
3/4 cup: Grated Swiss cheese,
-shells, see note
FILLING:,
2: Chopped tomatoes,
1 1/2 cup: Diced cooked chicken,
2 tbsp: Freshly grated Parmesan,
1 package: Frozen spinach, thawed and
-cheese,
-drained,
SAUCE:,
3/4 cup: Ricotta cheese,
3 tbsp: Butter,
1/3 cup: Toasted slivered almonds,
1: Chopped onion,
1/4 cup: Freshly grated Parmesan,
3 tbsp: Flour,
-cheese,
1 1/2 cup: Chicken stock,
1: Egg,
1 cup: Light cream,
1/4 tsp: Grated nutmeg,
Salt and pepper to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp