The Dairy Farmer Association calendar came through for me once again this month (just like last month’s recipe). This recipe was a-maze-ing. And of course, a very good use of dairy products.
Chicken and Cheese Stuffed Shells
12 jumbo pasta shells
1 teaspoon Butter
1 pound ground chicken breast
1 medium shallot, finely diced
2 cups fresh spinach, coarsely chopped
1 (14 oz) can medium artichoke hearts, drained and chopped
3 cloves garlic, minced
1 cup freshly grated Parmesan Cheese
1/2 cup fat-free Sour Cream
1 cup reduced-fat mayonnaise
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
3/4 cup prepared marinara sauce
1 cup shredded Mozzarella Cheese
Cook pasta shells according to package directions: set aside to cool.
Meanwhile, in a large skillet, heat butter over medium-high heat; add chicken and shallot; cook until both are lightly browned.
Add fresh spinach, artichoke hearts, and garlic; saute for 3 minutes or until spinach is wilted. Stir in remaining ingredients except for marinara sauce and Mozzarella cheese.
Remove from heat; set aside to cool slightly. Stuff 2 generous tablespoons of mixture into each prepared shell and place into a 9×13 inch casserole dish.
Top each shell with 2 tablespoons of prepared marinara sauce and sprinkle Mozzarella cheese over top.
Cover with foil and bake at 350 degrees for 20 minutes;
Uncover and bake 5 minutes longer.
Oh, and I found the recipes online as well, many more than just the 12 on my calendar. Here is the link to this recipe. Hope you enjoy making and eating it as much as we did!