Title: Creamy Cannelloni with Chicken and Almonds
Categories: Poultry etc, Pastanoodle
Yield: 6 Servings

22 Precooked dried cannelloni
-shells (see note)
2 Chopped tomatoes
2 tb Freshly grated Parmesan
-cheese
SAUCE:
3 tb Butter
1 Chopped onion
3 tb 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 pk 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 ts 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 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