Chicken Stuffed Shells with a Spinach Cream Sauce
From sandysunshine 16 years ago
- 75 minutes to make
- Serves 6
I came up with this a few nights ago with things I had on hand. You could use cream instead of milk for a slightly heavier sauce.
Ingredients
- 3 chicken breasts shopping list
- 25-30 jumbo pasta shells shopping list
- ½ onion diced shopping list
- 1¼ c. milk shopping list
- 1 c. chicken broth shopping list
- ½ c. white wine shopping list
- ½ bag of fresh spinach shopping list
- 2 tbsp butter shopping list
- Shredded parmesan cheese shopping list
- 1 tbsp garlic minced shopping list
- 1 tbsp cornstarch mixed with 1 tbsp water shopping list
- 1/8 tsp hickory smoke salt (optional) shopping list
- salt and pepper shopping list
How to make it
- Preheat oven to 350°.
- Melt butter over medium heat in a frying pan.
- Add onion and sauté until almost translucent.
- Add garlic and sauté another 2 minutes.
- Add the broth and wine, and salt and pepper to your preference.
- Add the chicken breasts and cover and simmer until chicken is done 10-15 minutes.
- Meanwhile cook pasta until al dente.
- Drain noodles and place on waxed paper.
- Remove chicken from the pan when it is done and set aside to cool.
- Add the spinach and milk to the frying pan.
- Simmer until the spinach is almost wilted 3-5 minutes.
- Add the cornstarch and hickory salt.
- Simmer another 5 minutes to slightly thicken.
- Lightly coat a 9x13 pan with cooking spray.
- Shred the chicken and stuff the shells placing in the 9x13 as you go.
- Cover the noodles with the sauce then top each with a little parmesan.
- Cover the pan and cook in the oven for 20-25 minutes or until the cheese is melted.
- OPTIONAL: When the shells are done you can top them with fresh diced tomatoes and/or crumbled bacon.
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