Chicken- and Artichoke-Stuffed Shells
Ingredients
- 1 (12-oz) pkg jumbo pasta shells
- 1 (5-oz) pkg baby spinach
- 1 Tbsp olive oil
- 3 cups chopped rotisserie chicken
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 tsp minced garlic
- ½ tsp pepper
- ½ (8-oz) block cream cheese
- ½ cup freshly shredded Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup chopped fresh parsley
Instructions
- Preheat broiler. Cook pasta according to package directions.
- Meanwhile, cook spinach in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until wilted.
- Add chicken, artichokes, garlic, and pepper to skillet; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cream cheese and ½ cup mozzarella. Spoon mixture in shells.
- Arrange shells in a lightly greased 13- x 9-inch baking dish. Sprinkle with ½ cup mozzarella and Parmesan. Broil 3 to 4 minutes or until cheese is melted. Sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
527
|
527
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 38 | 38 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 738 | 738 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
