Creamy Cannelloni with Chicken and Almonds

1 hours Prep: 20 minutes Cook: 70 minutes

252 calories per serving view nutrition facts

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22	each	pasta, cannelloni	precooked
2	each	tomatoes	chopped
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

sauce
3	tablespoons	butter
1	each	onion	chopped
3	tablespoons	flour, all-purpose
1 1/2	cups	chicken broth
1	cup	light cream
1	x	salt and black pepper	to taste
3/4	cup	swiss cheese	grated

filling
1 1/2	cups	chicken	cooked, diced
1	package	spinach, frozen	thawed and drained
3/4	cup	ricotta cheese
1/3	cup	almonds	slivered, toasted
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	each	egg
1/4	teaspoon	nutmeg	grated

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".

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Serving Size 236g

Amount per Serving

Calories 252 67% of calories from fat