ARTICHOKE AND CHICKEN STUFFED SHELLS~ From StoneGable's Kitchen

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

1/2 cup

Alfredo Sauce~ directions follows


Alfredo sauce:

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.


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