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Chicken Alfredo Stuffed Shells

1 box jumbo shells
1 1/2 lb chicken cut into cubes
2 tbsp olive oil, divided
2 cup fresh spinach (optional)
1/2 lb sliced mushrooms (optional)
1 egg, lightly beaten
1 cup ricotta cheese
2 1/4 cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese
1 tsp chopped parsley
3/4 tsp salt
1/2 tsp ground black pepper
1/2 cup butter, cubed
2 clove minced garlic
2 cup heavy whipping cream


Cook shells according to package. Drain and rinse pasta, set aside. Brown chicken in half the olive oil, remove and set aside. In the same pan saute mushrooms and spinach if using in remaining oil, remove and set aside. Preheat oven to 350. In a bowl combine egg, ricotta, 1 cup grated parmesan, 1 cup mozzarella and all seasonings. Grease a large baking dish. Stuff shells with cheese mixture and place in prepared baking dish. Top with chicken, mushrooms and spinach. In a large sauce pan melt butter over med heat, add garlic cook and stir 1 minute. Add cream to the butter and garlic sauce and cook 5 more minutes. Add 1 cup of grated parmesan cheese. Continue to cook and stir until sauce thickens. Pour sauce over the shells, chicken and mushrooms. Sprinkle with remaining mozzarella and parmesan cheese. Cover with foil. Bake for 30 minutes, uncover and bake another 10-15 minutes more. Serve with salad and some nice bread. If you really like parmesan you can increase the total amount to 3 1/4 cups using 1 1/2 cups in steps 5 and 11 instead of 1 cup.

Source: cookpad.com