Baked Shells with Gorgonzola and Chicken

By lorik

Ingredients

• COOK:
• 1 lb. dry medium pasta shells
• SAUTÉ:
• 2 boneless, skinless chicken breasts, seasoned with salt and black pepper (8 oz. each)
• 5 Tbsp. olive oil, divided
• WHISK IN:
• 2 Tbsp. all-purpose flour
• 2 Tbsp. minced fresh garlic
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 10 oz. Gorgonzola, crumbled
• 2 sprigs fresh rosemary
• COMBINE:
• 1 cup fresh bread crumbs
• 1/4 cup grated Parmesan
• 2 Tbsp. chopped fresh parsley
• 1 tsp. minced lemon zest

Details

Servings 8
Cooking time 75mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.

Cook pasta in a pot of boiling salted water according to package directions; drain and transfer to a large bowl.

Sauté chicken in 2 Tbsp. oil in a sauté pan over medium-high heat until an instant-read thermometer inserted into the thickest part registers 155°, about 6 minutes per side. When cool enough to handle, shred chicken. Add 1 Tbsp. oil to pan; heat over medium-high. Whisk in flour and garlic; cook
1 minute. Gradually whisk in broth and cream, then add Gorgonzola and rosemary. Bring sauce to a boil, reduce heat to medium-low, and simmer until thick, 10 minutes; discard rosemary. Combine chicken and sauce with pasta, then transfer to prepared baking dish.

Combine bread crumbs, Parmesan, parsley, zest, and remaining 2 Tbsp. oil; sprinkle over pasta and bake until golden brown, 20 minutes.

Per serving: 670 cal; 39g total fat (20g sat; 135mg chol; 710mg sodium; 51g carb; 3g fiber; 32g protein