Direction

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the shredded chicken, spinach, red onion, artichokes, balsamic vinegar and fine sea salt, tossing to combine.
3. Spoon the chicken mixture into the cooked pasta shells, placing snuggly into a baking dish.
4. Cut 10 pieces of prosciutto in half lengthwise. Wrap each shell in a piece of prosciutto. Set aside.
5. In a heavy bottom saucepan, whisk together the flour and butter over medium-low heat until a blond roux has formed.
6. Whish in the brie until smooth.
7. Pour the brie sauce over the chicken stuffed shells.
8. Bake, uncovered, for 15-20 minutes or until shells are fully heated.
9. Remove and top with the minced parsley and Parmesan cheese.
10. If you've tried this recipe, please come back and let us know how you liked it in the comments or star ratings.