Stuffed Shells With Chicken And Arugula And Creamy Alfredo Sauce
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
Ricotta Cheese1 tbsp
Olive Oil1 clove
Garlic (minced)2 cups
Arugula1 tsp
Salt1 tsp
Ground Black Pepper4 tbsps
Butter2 tbsps
All-Purpose Flour2 cups
Heavy Cream1 cup
Milk3 tbsps
Chives (chopped fresh)Directions:
1
Preheat oven to 350 degrees F
2
Butter a 9 by 13-inch glass baking dish and set aside
3
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente
4
Drain and rinse under cold water being careful not to break the shells
5
Set aside
6
Meanwhile prepare the filling
7
In a large bowl mix together the ricotta and Parmesan
8
Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it
9
Stir in the arugula until just wilted, about 2 minutes
10
Add the chopped chicken and stir well
11
Remove from heat and let cool for about 10 minutes
12
Add chicken mixture to cheese mixture and stir carefully
13
Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish
14
For sauce, heat the butter in medium saucepan over medium heat
15
Add the garlic and cook for about 1 minute until fragrant but not brown
16
Add the flour and whisk until smooth
17
Gradually add the cream and milk and whisk until mixture begins to thicken and bubble
18
Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently
19
Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan
20
Bake for 30 minutes until the sauce is bubbling and cheese is golden brown
21
Sprinkle with parsley