Saturday, March 22, 2014

Stuffed Shells with Sundried Tomato Basil Chicken

15 Shells (cooked as directed)
parmesan cheese for topping
3-4 Chicken Breasts (cooked and diced)
1 pkg boxed spinach (thawed and VERY well drained)
1/2 cup sundried tomatoes
1/2 cup chopped mushrooms
1/2 cup chopped onion
4 oz fat free cream cheese (room temperature)
1/2 cup low fat shredded mozzarella
1/4 cup fresh chopped basil
2 cloves minced garlic
1/2 tsp pepper
1/2 tsp salt
1 can drained diced tomatoes (I recommend basil, garlic oregano flavor)
1/2 cup marinara
1.)  Preheat oven to 375 degrees.
2.)  Sautee your mushrooms and onion in a small pan over medium heat until tender.
3.)  In a medium bowl, combine cream cheese and mozzarella until smooth.  Add in all remaining filling ingredients until well combined.
4.) In a small bowl, mix can of drained tomatoes and marinara and spread half of sauce mixture on the bottom of your baking dish.
 5.)  Stuff approximately 2 tbsp. of filling into each shell and place in baking dish.
6.) Cover shells with remaining half of sauce mixture and top with desired amount of parmesan cheese.
7.)  Bake uncovered for 35-40 minutes or until hot and bubbly.  Enjoy!

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