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Ingredientes
- 4 Tbsp. Butter
- 3 Tbsp. Whole what pastry flour
- 1 1/2 c. Lowfat milk
- 1 1/4 c. Ricotta cheese
- 4 Tbsp. Parmesan cheese, grated
- 2 1/2 c. Large pasta shells, cooked
- 1/2 c. Fresh dill, minced
- 1/2 c. Almonds, sliced
- 1 1/2 c. Cooked chicken, cubed Freshly grnd pepper
Direcciones
- Preheat oven to 350 degrees F. In a medium-size saucepan, heat 3 Tbsp. butter. When warm, add in flour and stir. Add in lowfat milk all at once and stir with a wire whisk till mix comes to a boil. Stir in ricotta till it melts. Add in 2 Tbsp. Parmesan.
- Mix pasta with cheese sauce. Stir in dill and almonds. Fold in chicken and season with lots of pepper. Sprinkle remaining 2 Tbsp. Parmesan over top and dot with remaining 1 Tbsp. butter. Bake, uncovered, for 30 min, or possibly till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 987 | |
| Calories from Fat 314 | 32% |
| Total Fat 35.46g | 44% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 330mg | 14% |
| Potassium 716mg | 20% |
| Total Carbs 119.38g | 32% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.16g | 6% |
| Protein 45.33g | 73% |
