chicken & veggie stuft shells
(1 rating)
It's easy to sneak more veggies into this meal like spinach, zucchini and carrots are a few I have tried. The filling can be used in manacotti shells or even layered in lasagna. I have also substituted the tomato part of the recipe with store bought spaghetti sauce or alfredo sauce.
(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
30 Min
method
Bake
Ingredients For chicken & veggie stuft shells
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2 lgchicken breasts, boneless and skinless
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1/2 cgreek yogurt, plain
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3 Tbspitalian seasoning
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3 tspgarlic powder
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1 ccottage cheese, lowfat
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2 1/2 cmozzarella cheese, low-fat, shredded
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1 smonion, yellow, chopped
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1/2 cmushrooms, fresh, diced
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1/2 mdred bell pepper, diced
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2 Tbsptomato paste
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1/2 ccrushed tomatoes
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1/4 tspred pepper flakes
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1 boxjumbo pasta shells, cooked, drained
How To Make chicken & veggie stuft shells
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1Place chicken breast in gallon zipoloc baggie add 1/4 C greek yogurt (half), 1T italian seasoning & 1 tsp garlic powder let marinade in fridge for 15-30 minutes.
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2Place the chicken on baking sheet coated with nonstick spray. Bake for 20-30 minutes until clear juices run through. Set aside to cool and cut into a small dice.
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3Meanwhile bring large stock pot of salted water to a boil and cook jumbo shell pasta until al dente according to package instructions. Drain and rinse.
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4Filling: in large mixing bowl combine 1/4 C greek yogurt, 1 C cottage cheese, 1 1/2 C shredded cheese, 1T italian seasoning, 1tsp garlic powder. Then add cooled chicken.
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5Saute in skillet 1 T olive oil, diced yellow onion, mushroom & red bell pepper until soft. Add tomato paste, chicken stock or white wine, remainder of garlic powder and italian seasoning, red pepper flake and large can crushed tomatoes. Simmer for 5 minutes.
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6dish up 3/4C of the sauce and refrigerate until cooled and add to filling mixture (this step avoids melting the cheese) Spoon filling into each of the jumbo shells 1/2 full then top with mozzarella cheese.
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7Spray large nonstick casserole or foil pan with nonstick cooking spray, Spoon 2-3T sauce into bottom of the casserole dish. Place filled shells into casserole dish and top each with sauce. Sprinkle with remaining mozzarella cheese.
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8Cover shells with foil and bake @ 350 degrees for 30 minutes or until cheese is melted and bubbling. This makes 2 pans of shells (approximately 40)
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