-------------------------------JUDI M. PHELPS------------------------------- 4 T Butter

3 T Whole what pastry flour

1 1/2 c Milk

1 1/4 c Ricotta cheese

4 T Parmesan cheese; grated

2 1/2 c Large pasta shells; cooked

1/2 c Fresh dill; chopped

1/2 c Almonds; sliced

1 1/2 c Cooked chicken; cubed

Freshly ground pepper 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@sjc.com