ALFREDO FLORENTINE CHICKEN STUFFED SHELLS

[Guest guest]

ALFREDO FLORENTINE CHICKEN STUFFED SHELLS

 

 

1/2 package (10 ounce) frozen chopped spinach, thawed

and squeezed dry

1-1/2 cups ricotta cheese

1 egg

1 heaping tsp. minced garlic

1/8 tsp. oregano

1/8 tsp. pepper

2 cups cooked, shredded chicken

1/2 cup grated Parmesan cheese

1-1/2 cups shredded Mozzarella cheese, divided

16 jumbo pasta shells, cooked and drained

Alfredo Sauce (recipe below)

 

1. In a medium mixing bowl, combine spinach, ricotta

cheese, egg, garlic, oregano and pepper; mix well.

Stir in chicken, Parmesan cheese and 1 cup Mozzarella

cheese.

 

2. Heat oven to 350°F. Pour half of the Alfredo sauce

in the bottom of an 11x7 & 34; baking dish. Evenly fill

shells with chicken mixture and place in dish. Pour

remaining sauce over shells; sprinkle with remaining

Mozzarella cheese.

 

4. Cover dish with aluminum foil and bake for 30

minutes. Uncover and let stand 5 minutes before

serving. Yield: 4 servings.

 

ALFREDO SAUCE

 

3/4 cup butter

1-1/2 cups half and half

3/4 cup grated Parmesan cheese

1/4 tsp. pepper

Garlic powder to taste

 

1. Melt butter in a large saucepan over medium-low

heat. Stir in half and half; cook and stir until

bubbly. Stir in Parmesan cheese, pepper and garlic

powder and cook and stir until cheese is melted and

sauce is creamy.