Chicken with Creamy Cannelloni and Almonds - serves 6

22 precooked dried cannelloni shells
2 chopped tomatoes
2 tbsp freshly grated Parmesan cheese

Sauce:
3 tbsp butter
1 chopped onion
3 tbsp flour
1 1/2 cup chicken stock
1 cup light cream
Salt and pepper to taste
3/4 cup grated Swiss cheese

Filling:
1 1/2 cup diced cooked chicken
1 pkt frozen spinach, thawed and drained
3/4 cup Ricotta cheese
1/3 cup toasted slivered almonds
1/4 cup freshly grated Parmesan cheese
1 egg
1/4 tsp 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.