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Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells

  • Serves 4
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 655, Protein 37 g, Fat 38 g, Carbohydrates 42 g, Fibre 2 g, Iron 4 mg, Calcium 384 mg, Sodium 632 mg

Ingredients

  • Coquilles géantes
    16 jumbo pasta shells
  • Poulet haché
    450 g (1 lb) ground chicken
  • Bébés épinards
    500 ml (2 cups) baby spinach, chopped
  • Ricotta
    250 ml (1 cup) ricotta
  • Sauce Alfredo
    500 ml (2 cups) Alfredo sauce

Also needed

  • 15 ml (1 tbsp), olive oil
  • 1 onion, chopped

Optional

  • 15 ml (1 tbsp), minced garlic

Preparation

  1. Preheat the oven to 205°C (400°F).
  2. Cook the shells al dente in a pot of boiling, salted water. Drain.
  3. Heat the olive oil over medium heat in a frying pan. Cook the chicken for 4 to 5 minutes, until it is no longer pink in the centre.
  4. Add the spinach, onion, and garlic if desired. Season with salt and pepper. Cook for 2 to 3 minutes. Add the ricotta.
  5. Stuff the shells and place them in a baking dish.
  6. In a small pot, heat the Alfredo sauce over medium heat until it starts to simmer. Pour onto the shells. Bake for 20 to 25 minutes.


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