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Chicken Stuffed Shells Recipe

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Member since 2007

Serves 4 | Prep Time | Cook Time


12 uncooked jumbo pasta shells
2 teaspoons olive oil
2 medium tomatoes, seeded and chopped
1 medium stalk celery, thinly sliced
1 medium carrot, finely chopped
1 clove garlic, finely chopped
8 ounces diced, cooked chicken
1 tablespoon dry white wine
1 (15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 teaspoon fresh parsley, chopped
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste

Heat oven to 400 degrees.

Spray large baking dish with nonstick cooking spray.

Cook pasta shells according to directions and drain.

Heat oil in a large nonstick skillet over medium heat.

Cook tomatoes, celery, carrot and garlic about 5-7 minutes, stirring frequently.

Add chicken and wine and cook until wine is evaporated, about 5 minutes.

Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.

Spread 1/2 cup sauce in the bottom of the baking dish.

Fill cooked shells with chicken mixture and place filled sides up in baking dish.

Pour remaining sauce over shells.

Bake covered 15-20 minutes, remove foil and continue baking until filling is lightly browned.

Sprinkle with Parmesan cheese and serve.

Pairs Well With


This is another recipe from It is one of DH and I's favorites!

Nutrients per serving:

Calories: 456

Total fat: 9 grams (21% of calories)

Saturated fat: 2 grams

Cholesterol: 81 mg

Sodium: 951 mg

Carbohydrate: 46 grams (39% of calories)

Protein: 45 grams (40% of calories)

Dietary fiber: 5 grams

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