Stuffed Shells With Chicken And Arugula And Creamy Alfredo Sauce Recipes

CHICKEN ALFREDO STUFFED SHELLS

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.

CHICKEN STUFFED SHELLS

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.

CHICKEN ALFREDO STUFFED SHELLS RECIPE

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

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.