Ingredients: |
Ingredients: 12 oz. jumbo stuffed shells
1 1/2 lbs. boneless skinless chicken breasts, cut into 1/2 inch cubes
2 Tbsp. Olive oil, divided
1/2 lb. sliced baby portabella mushrooms
1 egg, lightly beaten
15 oz. ricotta cheese
3 1/4 c. Grated Parmesan cheese, divided
1 c. Shredded part-skim mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. Salt
1/2 tsp. Pepper
1/2 c. Butter, cubed
2 garlic cloves, minced
2 c. Heavy whipping cream
|
Directions: |
Directions:Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 Tbsp. oil. Remove and set aside. In the same pan, sauté mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups Parmesan cheese, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1 Tbsp. of cheese mixture. Place in greased 9x13 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 for 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 350º for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
If desired, cover and freeze unbaked shells for up to 1 month.
TO USE FROZEN SHELLS: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
From: Taste of Home |
This recipe for Chicken Alfredo Stuffed Shells is from