Artichoke and Diced Chicken Stuffed Shells Recipe

Name: Artichoke and Diced Chicken Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook onions until slightly golden.
2
Add chicken until cooked and juices run clear.
3
Add chopped artichoke and cook for 2-3 minutes, just to heat through.
4
Add this mixture to the basil, parsley, Parmesan cheese and ricotta cheese, with salt and pepper to taste.
5
Spread about half of the marinara sauce on the bottom of pan to prevent sticking.
6
Stuff cooked shells with mixture.
7
Cover with other half of marinara sauce.
8
Top with slices of mozzarella cheese.
9
Bake at 450 for 25 minutes until the cheese turns a golden brown.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Onion, Diced Finely, 1 whole Chicken Breast, Diced, 1 jar Artichokes Diced Finely, 2 Tablespoons Basil Finely Chopped, and more.

Yes, Artichoke and Diced Chicken Stuffed Shells falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke and Diced Chicken Stuffed Shells

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