JUDI M. PHELPS
4 tbsp Butter
3 tbsp Whole what pastry flour
1 1/2 cup Milk
1 1/4 cup Ricotta cheese
4 tbsp Parmesan cheese, grated
2 1/2 cup Large pasta shells, cooked
1/2 cup Fresh dill, chopped
1/2 cup Almonds, sliced
1 1/2 cup Cooked chicken, cubed
Freshly ground pepper
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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.
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