CHICKEN & SPINACH STUFFED PASTA SHELLS

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and high in protein.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Mince half an onion.

Butterfly 2 chicken breasts.

Season chicken with mustard, salt, black pepper, chicken seasoning, garlic powder, and paprika.

Add butter and avocado oil to the pan, then sear chicken for 3-4 minutes on each side.

Boil water with oil and salt, then add jumbo pasta shells and stir.

Remove chicken from the pan and cut into bite-sized pieces.

Add minced onion to the same pan and sauté until translucent for about 1-2 minutes.

Add a whole bag of spinach to the pan and season lightly with salt; cook until wilted.

Drain the pasta shells and set aside.

In a bowl, combine cut chicken, provolone cheese, mozzarella cheese, triple cheddar cheese, ranch seasoning, and any remaining seasonings; mix well and taste for seasoning.

In the same pan, melt a little butter, then add 1 tablespoon of flour and cook briefly.

Stir in heavy cream and seasonings, including grated garlic, and allow the sauce to thicken.

Add some Alfredo sauce to the bottom of a baking dish.

Stuff the pasta shells generously with the chicken and cheese mixture and place them in the baking dish.

Pour remaining Alfredo sauce over the stuffed shells and top with additional cheese.

Bake at 350°F for about 30 minutes, then broil on high for 5 minutes until bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens