Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package (12 ounces) jumbo pasta shells

  • 1-½

    pounds boneless, skinless chicken breasts, cut into ½ inch cubes

  • 2

    tablespoons olive oil, divided

  • ½

    pound sliced baby portobello mushrooms

  • 1

    egg, beaten

  • 1

    carton(15 ounces) ricotta cheese

  • 3-¼

    cups grated Parmesan cheese, divided

  • 1

    cup (4 ounces) shredded part-skim mozzarella cheese

  • 1

    teaspoon dried parsley flakes

  • ¾

    teaspoon salt

  • ½

    teaspoon pepper

  • ½

    cup butter, cubed

  • 2

    garlic cloves, minced

  • 2

    cups heavy whipping cream

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender, set aside. In a small bowl combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13 x 9 inch baking dish. Top with chicken and mushrooms. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 10 servings.


Nutrition

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