Pesto Chicken Stuffed Shells
serves 5-6 adults
Makes about 20-30 jumbo pasta shells
Filling:
1 can petite diced tomatoes [drained]
2 cups grated mozzarella [Italian blend] cheese
15 oz ricotta or cottage cheese
Makes about 20-30 jumbo pasta shells
Filling:
1 can petite diced tomatoes [drained]
2 cups grated mozzarella [Italian blend] cheese
15 oz ricotta or cottage cheese
1 egg
1/2 cup prepared pesto (homemade** or store bought)
1.5 cups shredded cooked chicken
Alfredo sauce:
1/2 stick butter
2 cups half and half
1/2-2/3 cup grated [powdered] Parmesan cheese
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.
**Homemade Pesto:
* 3 cloves minced garlic [1 tsp garlic powder]
* 3 TB olive oil
*1 TBSP balsamic vinegar
* 3 tablespoon dried basil - or 2 cups freshly picked young basil leaves
* 1/2 teaspoon salt
* ground black pepper to taste
1.5 cups shredded cooked chicken
Alfredo sauce:
1/2 stick butter
2 cups half and half
1/2-2/3 cup grated [powdered] Parmesan cheese
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.
**Homemade Pesto:
* 3 cloves minced garlic [1 tsp garlic powder]
* 3 TB olive oil
*1 TBSP balsamic vinegar
* 3 tablespoon dried basil - or 2 cups freshly picked young basil leaves
* 1/2 teaspoon salt
* ground black pepper to taste
*optional--add in* 1.5 cups chopped Spinach or Kale [frozen, thawed and squeezed out thoroughly]
**if adding spinach or kale: also add 1/2 tsp salt, dash of red pepper flakes and 1 TBSP lemon juice**
1] Cook shells according to box directions, and rinse with cold water.
2] In a large bowl, combine ingredients [NOT SAUCE]. I use my hands, but a large spoon would work too.
3]Fill the pasta shells with the filling and place in a baking dish.
4]Pour Alfredo sauce over filled shells.
5]Sprinkle with Paprika for color.
I used a 9x11 glass casserole dish [sprayed with non-stick cooking spray].
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and lightly golden.
1] Cook shells according to box directions, and rinse with cold water.
2] In a large bowl, combine ingredients [NOT SAUCE]. I use my hands, but a large spoon would work too.
3]Fill the pasta shells with the filling and place in a baking dish.
4]Pour Alfredo sauce over filled shells.
5]Sprinkle with Paprika for color.
I used a 9x11 glass casserole dish [sprayed with non-stick cooking spray].
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and lightly golden.
