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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Shells-Chicken Alfredo Recipe

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This recipe for Stuffed Shells-Chicken Alfredo is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb jumbo pasta shells
2 cup Shredded chicken
1 cup ricotta
¾ cup shredded mozzarella
¾ cup grated Parmesan
¼ cup freshly chopped parsley
kosher salt, Freshly ground black pepper
4 Tbsp butter
3 cloves garlic, minced
4 oz cream cheese, softened
2 cup milk
Directions:
Directions:
Preheat oven to 350º. In lg. pot of salted boiling water, cook jumbo pasta shells according to directions. Drain & return to pot.
In bowl, combine shredded chicken, ricotta, ½ cup mozzarella, ½ cup Parmesan & parsley; season with salt & pepper.
Make sauce: In skillet over med heat, melt butter. Add garlic; cook until fragrant, 2 min, add cream cheese; whisk until completely combined. Stir in milk, remaining mozzarella & Parmesan; bring to a simmer. Season with more salt & pepper. Let thicken over low heat, 3-5 min.
In baking dish, spread layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells. Bake until warmed through and bubbly, 15 min. Garnish with parsley.

 

 

 

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