Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
3 tablespoons | Whole what pastry flour |
1½ cup | Milk |
1¼ cup | Ricotta cheese |
4 tablespoons | Parmesan cheese; grated |
2½ cup | Large pasta shells; cooked |
½ cup | Fresh dill; chopped |
½ cup | Almonds; sliced |
1½ cup | Cooked chicken; cubed |
\N \N | Freshly ground pepper |
JUDI M. PHELPS
Preheat oven to 350 degrees F. In a medium-size saucepan, melt 3 tablespoons butter. When hot, add flour and stir. Add milk all at once and stir with a wire whisk until mixture comes to a boil. Stir in ricotta until it melts. Add 2 tablespoons Parmesan.
Mix pasta with cheese sauce. Stir in dill and almonds. Mix in chicken and season with lots of pepper. Sprinkle remaining 2 tablespoons Parmesan over top and dot with remaining 1 tablespoon butter. Bake, uncovered, for 30 minutes, or until hot. Source: Rodale's Natural Foods Cookbook.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@...