12 oz. large pasta shells
1 TBS olive oil
1 TBS butter
1 large onion, finely chopped
4 cloves garlic, pressed
1 TBS chopped fresh basil
1 box frozen artichokes, defrosted and drained
2 cups cooked chicken
1/2 cup ricotta cheese
Alfredo Sauce~ directions follows
3 TBS butter
1/4 cup flour
2 cups whole milk
1 cup Parmesan cheese, grated
2 cup Mozzarella cheese, grated and divided
1/2 tsp pepper
Cook shells according to package directions. Drain and set aside.
In a large skillet melt butter and olive oil. Saute onions until translucent, about 5 minutes. Add garlic and cook for 1 minutes. Add artichokes, chicken and and chopped basil. Cook for a couple of minutes until warm and incorporated.
In a saucepan heat butter until melted. Stir in flour and cook for 4 minutes. Whisk in milk and pepper. Continue to whisk until thick and no lumps, about 5-6 minutes. Add 1 cup of cheese sauce to the chicken mixture.
Preheat oven to 400 degrees.
Pour cheese sauce in the bottom of a 9x13 inch pan. Fill each shell with 1 TBS or so of the chicken mixture and place in sauce. Sprinkle the remaining 1 cup of Mozzarella cheese over the shells.
Bake for 30 minutes until bubbly, slightly browned and hot.