By: Kecia’s Flavor Breakthrough!
I have chicken left over from last night’s dinner and I want to do something yummy! I have never done a stuffed shell dish, so I thought it would be fun to use up that chicken, mix it with some spinach add some super cheesy goodness and serve! How can that be bad, I ask? It can’t! Enjoy!!
2 cups cooked chicken breast
1 cup baby spinach
1 cup ricotta
1 clove garlic
½ sweet onion
1 tsp salt
1 tsp black pepper
2 tsp oregano
20 large pasta shells, cooked al dente
2 cups Alfredo Sauce(I used two cups of cream this time to make sauce thinner since it would absorb into pasta as it bakes)
Preheat oven to 350*
In food processor combine chicken, spinach, ricotta, garlic, onion, salt, pepper and oregano. Mix to a semi chunky texture and well incorporated.
Divide evenly amongst the shells and fill each. Place in casserole dish coated with non stick spray.
Cover with the alfredo sauce and bake for ½ hour to 45 minutes or until hot and bubbly.
Serve hot, with a salad or green veggie!