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1
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
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2
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente.
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3
Drain and rinse under cold water being careful not to break the shells.
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4
Set aside.
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5
Meanwhile prepare the filling.
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6
In a large bowl mix together the ricotta and Parmesan.
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7
Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it.
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8
Stir in the arugula until just wilted, about 2 minutes.
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9
Add the chopped chicken and stir well.
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10
Remove from heat and let cool for about 10 minutes.
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11
Add chicken mixture to cheese mixture and stir carefully.
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12
Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
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13
For sauce, heat the butter in medium saucepan over medium heat.
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14
Add the garlic and cook for about 1 minute until fragrant but not brown.
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15
Add the flour and whisk until smooth.
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16
Gradually add the cream and milk and whisk until mixture begins to thicken and bubble.
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17
Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently.
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18
Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan.
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19
Bake for 30 minutes until the sauce is bubbling and cheese is golden brown.
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20
Sprinkle with parsley.
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21
FNK notes: recipe makes too much filling
