Chicken Alfredo Stuffed Shells |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 10 |
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These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.Michele Sheppard, Masontown, PA 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, lightly 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 |
Directions:
1. Cook pasta according to package directions.
2. 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.
3. Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.
4. 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.
5. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
6. If desired, cover and freeze unbaked shells for up to 1 month.
7. To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 10 servings.
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