Cooking Index - Cooking Recipes & IdeasCreamy Cannelloni With Chicken And Almonds Recipe - Cooking Index

Creamy Cannelloni With Chicken And Almonds

Type: Pasta, Poultry
Serves: 6 people

Recipe Ingredients

22   Precooked dried cannelloni shells - (see note)
2   Chopped tomatoes
2 tablespoons 30mlParmesan cheese, freshly grated
3 tablespoons 45mlButter
1   Chopped onion
3 tablespoons 45mlFlour
1 1/2 cups 355mlChicken stock
1 cup 237mlLight cream
  Salt and pepper to taste
3/4 cup 109g / 3.8ozGrated swiss cheese
1 1/2 cups 93g / 3.3ozDiced cooked chicken
1   Frozen spinach - thawed, drained
3/4 cup 109g / 3.8ozRicotta cheese
1/3 cup 30g / 1.1ozToasted slivered almonds
1/4 cup 36g / 1.3ozParmesan cheese, freshly grated
1   Egg
1/4 teaspoon 1.3mlGrated nutmeg

Recipe 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 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.

Michele Urvater


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