Directions:
- Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray.
- In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.91 Kcal (2813 kJ) | ||
| Calories from fat | 460.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.15g | 79% | |
|---|---|---|---|
| Cholesterol | 170.7mg | 57% | |
| Sodium | 1010.94mg | 42% | |
| Potassium | 350.54mg | 7% | |
| Total Carbs | 19.4g | 6% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 34.24g | 68% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 563.7mg | 56% | |
| Amount Per 100 g | |||
| Calories | 273.77 Kcal (1146 kJ) | ||
| Calories from fat | 187.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 79% | |
|---|---|---|---|
| Cholesterol | 69.55mg | 57% | |
| Sodium | 411.91mg | 42% | |
| Potassium | 142.83mg | 7% | |
| Total Carbs | 7.91g | 6% | |
| Sugars | 0.47g | 5% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 13.95g | 68% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.4mg | 6% | |
| Calcium | 229.7mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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