Cannelloni with Chicken and Walnuts Recipe

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Cannelloni with Chicken and Walnuts Recipe

(A delicately flavored mixture of chicken and soft cheese fills the pasta tubes,

which cook in béchamel sauce and juicy tomatoes)

Ingredients:  Serves 4,  Oven: Preheat to 180°C

2 oz (60 g) shelled walnuts, finely chopped

6 oz (175 g) cooked chicken without skin or bone, minced or finely chopped

¼ level teaspoon ground mace

4 oz (115 g) ricotta cheese

4 oz (115 g) cottage cheese

12 tubes ready-to-use cannelloni

1 oz (30 g) polyunsaturated margarine

1 oz (30 g) plain flour

Freshly ground black pepper

¾ pint (425 ml) skimmed milk

Bay leaf

14 oz (400 g) tinned chopped tomatoes

1 oz (30 g) grated reduced-fat Cheddar cheese



Reserve 1 tablespoon of walnuts.  Mix the rest with the chicken, mace, ricotta and cottage cheese.  Fill the cannelloni with the mixture.  Melt the margarine in a saucepan, stir in the flour, season with pepper, and cook gently for 1 minute.  Gradually mix in the milk, put in the bay leaf and bring to the boil, stirring until the sauce thickens.  Discard the bay leaf.  Spread the tomatoes in a large gratin dish and lay the cannelloni in one layer on top.  Cover with the sauce and scatter on the Cheddar and reserved walnuts.  Cook in the preheated oven, covered, for 15 minutes, then uncover and cook for 20 minutes more, or until browned on top.  Garnish the cannelloni with parsley, and serve with colorful side salads or steamed broccoli.


Note:  An easy way to put the chicken filling into the cannelloni tubes is to use a piping bag fitted with a large plain nozzle.


Nutrient Value Per Serving:

465 calories

23 g total fat (5 g saturated fat)

39 g carbohydrates

0 added sugar

2 g fiber

410 mg sodium


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