“My husband and I don’t care for tomato-based sauces, so I came up with this variation on stuffed shells,” says Amy Hixon of Ringgold, Georgia. “It tastes like a chicken alfredo, and we really enjoy it.”
- 6 uncooked jumbo pasta shells
- 2/3 cup ricotta cheese
- 2 ounces cream cheese, softened
- 1/8 teaspoon chicken bouillon granules
- 2/3 cup shredded cooked chicken breast
- 2 tablespoons shredded Parmesan cheese
- 1/3 cup heavy whipping cream or half-and-half cream
- 1 tablespoon butter
- 5 tablespoons shredded Parmesan cheese, divided
- 1/2 teaspoon dried parsley flakes
- Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray.
- In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.
Originally published as Chicken-Ricotta Stuffed Shells in Cooking for 2 Fall 2006, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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