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Recipe: Alfredo Florentine Chicken Stuffed Shells
Similar Categories: Alfredo, Florentine, Chicken, Stuffed, Shells
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.
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.
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