Stuffed Shells With Chicken And Arugula And Creamy Alfredo Sauce Recipes

CHICKEN ALFREDO STUFFED SHELLS

Chicken Alfredo Stuffed Shells image

These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.-Michele Sheppard, Masontown, PA

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Steps:

Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. 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 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 350° 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.

Nutrition Facts : Calories 684 calories, Fat 45g fat (26g saturated fat), Cholesterol 195mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN STUFFED SHELLS

Chicken Stuffed Shells image

These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.

Provided by JOONEY

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

1 (6 ounce) package dry bread stuffing mix
1 (12 ounce) package jumbo pasta shells
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (14 ounce) cans chicken broth
1 pinch salt and pepper to taste
1 pinch garlic powder
1 whole cooked chicken, boned and shredded

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
Bake 30 minutes in the preheated oven, until bubbly.

Nutrition Facts : Calories 575 calories, Carbohydrate 53.5 g, Cholesterol 101.1 mg, Fat 21.6 g, Fiber 2.3 g, Protein 38.5 g, SaturatedFat 5.8 g, Sodium 1435.8 mg, Sugar 4.1 g

CHICKEN ALFREDO STUFFED SHELLS RECIPE

Chicken Alfredo Stuffed Shells Recipe image

Provided by brimfam

Number Of Ingredients 11

Ingredients

25 large pasta shells
1/2 cup butter
1 cup heavy cream
3/4 cup freshly shredded parmesan
1 lb. chicken breast, cooked and shredded
1 1/2 c. ricotta cheese
1 c. shredded mozzarella
1/2 c. shredded parmesan
1/2 c. shredded romano
1 egg
salt & pepper

Steps:

Boil pasta shells to almost al dente (9 minutes). Drain water, lay on damp paper towels to dry and cool. Make alfredo sauce. Melt butter over medium heat, add cream. Bring to a gentle boil. Remove from heat, stir in 3/4 cup parmesan. Set aside. It will thicken as it cools. Make chicken filling. Combine mozzarella, 1/2 c. parmesan and romano cheeses. Separate out 1/3 and set aside. Combine remaining cheese with ricotta, egg, salt and pepper. Stir in shredded chicken. Stuff shells and place filling side up in greased 9x13 baking dish. Pour alfredo sauce over stuffed shells. Top with reserved cheese mixture. Bake 350 degrees for 15-20 minutes or until lightly brown and bubbly. If cheese/chicken mixture is too dry, add another egg to make it stick together.

CHICKEN ALFREDO STUFFED SHELLS

Chicken Alfredo Stuffed Shells image

Aside from the original stuff shells with meat,cheese, and pasta sauce. This recipe allows you to experiment with other pasta shells adding an old favorite-Chicken Alfredo! Don't worry it's easy to make with things right from your pantry.

Provided by goldenbkll

Categories Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces chicken breasts (meat tenderized)
8 manicotti
15 ounces alfredo sauce (I like Classico Light)
KRAFT Shredded Parmesan Cheese
Philadelphia Savory Garlic Cooking Creme
1/2 cup olive oil
1 teaspoon italian seasoning
1 tablespoon dried parsley flakes
1 tablespoon salt

Steps:

Preheat oven to 350°F Dice chicken breast and cook in olive oil low-med heat until no longer pink, but cooked all the way through ( Do not over cook or brown as they will become hard).
Prepare Manicotti pasta shells according to the package directions (Usually boiled in water for about 8-9 minutes,add salt to water as directed). For this recipe I used 8 shells. (6 to stuff , and 2 extra just in case any broke).
Drain pasta shells and set aside.
To the cooked chicken and add 1 cup of Parmesan shredded cheese, 1/2 jar of Alfredo sauce, and 2 heaping spoons of the Savory Garlic cooking creme, and Italian seasoning.
Mix together.
In a pan add 1/3 of the remaining Alfredo sauce to the bottom. Fill each shell with the chicken mixture careful not to split the shells and lay them in the pan. Take the remaining Alfredo sauce and another heaping spoon of the Savory Garlic cooking cream and pour over the top of noodles. Sprinkle with shredded Parmesan cheese and dried parsley flakes.
Bake for about 15 - 20 minutes covered with foil to set ingredients and melt cheeses.

Nutrition Facts : Calories 386.1, Fat 34.9, SaturatedFat 6, Cholesterol 54.4, Sodium 1800, Carbohydrate 0.2, Fiber 0.1, Protein 17.8

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