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Recipe
Artichoke and Diced Chicken Stuffed Shells
by butterbean on August 5, 2009 in Main Courses, Pasta
Recipe Description
Hearty pasta dish with that little extra something to make it special, topped with golden brown cheese. It’s hard to resist!
Preparation Instructions
Cook onions until slightly golden. Add chicken until cooked and juices run clear. Add chopped artichoke and cook for 2-3 minutes, just to heat through.
Add this mixture to the basil, parsley, Parmesan cheese and ricotta cheese, with salt and pepper to taste.
Spread about half of the marinara sauce on the bottom of pan to prevent sticking.
Stuff cooked shells with mixture. Cover with other half of marinara sauce.
Top with slices of mozzarella cheese. Bake at 450 for 25 minutes until the cheese turns a golden brown.
Ingredients
- 1 whole Onion, Diced Finely
- 1 whole Chicken Breast, Diced
- 1 jar Artichokes Diced Finely
- 2 Tablespoons Basil Finely Chopped
- 2 Tablespoons Flat-leaf Parsley, Finely Chopped
- 2 cups Grated Parmesan Cheese
- 1 container Ricotta Cheese
- 3 cups Marinara Sauce
- 1 package Large Pasta Shells, Cooked In Salt Water
- 1 whole Fresh Block Of Mozzarella Cheese, Sliced
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
kathyingreendale on 8.5.2009
I need a little clarification on the chicken. It sounds as though it’s listed thoroughly cooked. When I read the instructions it states to “add chicken until cooked and juices run clear”. Should the chicken be cooked or raw before adding to the onions?
butterbean on 8.5.2009
Sorry about that!!!!… all fixed. You cook the chicken with the onions. It’s not pre-cooked!!!!
countrycookinmama on 8.5.2009
are the artichokes marinated or in water? sounds yummy!
tarajfoster on 8.5.2009
Oh I am SO ON THIS! Sounds great!!
Amy Locurto on 8.6.2009
I can’t wait to make this!!
dollyfoxburr on 8.9.2009
It was very good! My 3 year old that eats NOTHING decided this was the night he would eat. He ate two whole shells by himself! Unprecedented!
firsttymemommy on 8.10.2009
I made this tonight for dinner and it was GREAT! I made a few changes however. I used boneless chicken thighs instead of chicken breast, and I was sadened to see it didn’t include garlic…So, since we love garlic so much and its a staple in our house, I use a couple cloves minced, and tossed it in when I added the artichoke. It was great, I baked half for dinner tonight, then froze the other half to use at a later time, since there is only two of us that would eat it. My four year old turned his nose up at it, but then again,he does at everything!
gandcsmama on 10.23.2009
I made this for supper last night (though I added a touch of garlic to the onions while they cooked). My husband and I both LOVED it. Thanks for the great recipe. It will surely become a ‘staple’ around my house.
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