chicken stuffed shells

Chicken Stuffed Shells

Prosciutto Wrapped Chicken Stuffed Shells and Creamy Brie Sauce is a rich and savory easy dinner you’ll want to make again and again!

Ingredients:

20 jumbo shells , cooked al dente and drained
1 cup chicken , cooked and chopped or shredded
1 1/2 cups spinach , roughly chopped
1 cup red onion , chopped
1 cup artichoke hearts , drained and chopped
1 tablespoon balsamic vinegar
1 teaspoon fine sea salt
10 slices prosciutto thinly sliced and cut in half lengthwise
1/4 cup butter
1/4 cup flour
3-5 ounces creamy brie

Direction

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

Slow Cooker Pasta Bake

I don’t mean to turn this into a confessional, but this dish came together because I saw a jar of marinara sauce sitting on the kitchen counter. Hey, inspiration comes in all shapes, sizes, and forms. But this is a traditional baked ziti with creamy ricotta and mozzarella, salty parm, and tender pasta, all just so yummy together, plus the carrots and zucchini. On occasion when I’m really busy, I’ll go to the grocery store and get vegetables already chopped, and throw everything into the slow cooker for a nice dinner later on. It’s a shortcut on top of a shortcut. I’m gentle when folding in the spinach, as the pasta could start to fall apart if you do this with hurried, crushing blows. Tom and I both like this with a fresh Caesar salad, but any crisp, cold, and simple green salad will go well with this dish.