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Tuesday, March 11, 2014

Four Cheese Stuffed Pasta Shells In Lean Alfredo Sauce with Chicken

A rich and creamy lightened up alfredo sauce that's so easy to make, and it tastes just as good as the original! I add Chicken to My Sauce for this recipe, it's delicious over these stuffed Shells
This serves about 8 or more, so you can freeze some if you need Less, make 2 pans for a small family and freeze one after baking to serve later, one extra meal Ready in your freezer!!

What you Need:
For the Lean Alfredo Sauce
1 1/2-2 lbs of chicken breasts cubed
3-4 Cloves Garlic diced
1/2 onion diced
1 pound mushrooms, sliced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups 2% milk
4 tablespoons heavy cream
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
4 ounces Neufchatel cheese, cubed
1/2 cup grated Parmesan cheese, plus more, for serving
2 tablespoons chopped fresh parsley leaves, for serving
Extra Virgin Olive Oil-EVOO

For the FOUR CHEESE Stuffed Shells
1 Box Large Shell Pasta
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
1 pound deli-style ricotta
4 ounces mozzarella cheese, shredded
1/2 cup romano cheese, grated
1 Cup Chopped Spinach
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

How to make it:
Cook Large shells according to package directions; drain and cover with cold water. Let Cool a little
Drizzle Some EVOO in Pan turn up the heat on high to heat up, once it's hot, Toss Chicken in Pan to cook about 5 minutes, then add your Butter turn heat to medium
Saute onion and mushrooms in butter 5 minutes; till chicken is done then stir in flour to make a Rue Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.
Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed.
Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add spinach and eggs.
Season to taste with salt, pepper and nutmeg.
Drain shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon  Alfredo Chicken sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.
Serve immediately, garnished with Parmesan and parsley, if desired.

Cook your shells and drain
Let them cool a little before filling

This sauce is simply Delish..mmmm
Here is the Four Cheese For Stuffing your Shells
Just before I stir in the Spinach and Parsley
Here are my 2 Italian dishes baking
My Recipe for the one on the Right

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