Chicken Stuffed Shells Recipe
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 24hourfitness.com. It is one of DH and I's favorites!
Nutrients per serving:
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