Chicken Alfredo Stuffed Shells
By smleonard
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 2 tablespoons olive oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 1 egg, beaten
- 1 carton(15 ounces) ricotta cheese
- 3-1/4 cups grated Parmesan cheese, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup butter, cubed
- 2 garlic cloves, minced
- 2 cups heavy whipping cream
Details
Preparation time 45mins
Cooking time 85mins
Adapted from tasteofhome.com
Preparation
Step 1
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.
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