Creamy Cannelloni With Chicken And Almonds Recipe - Cooking Index
Creamy Cannelloni With Chicken And Almonds Recipe - Cooking Index
| 22 | Precooked dried cannelloni shells - (see note) | |
| 2 | Chopped tomatoes | |
| 2 tablespoons | 30ml | Parmesan cheese, freshly grated |
| Sauce | ||
| 3 tablespoons | 45ml | Butter |
| 1 | Chopped onion | |
| 3 tablespoons | 45ml | Flour |
| 1 1/2 cups | 355ml | Chicken stock |
| 1 cup | 237ml | Light cream |
| Salt and pepper to taste | ||
| 3/4 cup | 109g / 3.8oz | Grated swiss cheese |
| Filling | ||
| 1 1/2 cups | 93g / 3.3oz | Diced cooked chicken |
| 1 | Frozen spinach - thawed, drained | |
| 3/4 cup | 109g / 3.8oz | Ricotta cheese |
| 1/3 cup | 30g / 1.1oz | Toasted slivered almonds |
| 1/4 cup | 36g / 1.3oz | Parmesan cheese, freshly grated |
| 1 | Egg | |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
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 350F 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.
Source:
Michele Urvater
Average rating:
8 (1 votes)
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