chicken & veggie stuft shells
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.
prep time
45 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 large chicken breasts, boneless and skinless
- 1/2 cup greek yogurt, plain
- 3 tablespoons italian seasoning
- 3 teaspoons garlic powder
- 1 cup cottage cheese, lowfat
- 2 1/2 cups mozzarella cheese, low-fat, shredded
- 1 small onion, yellow, chopped
- 1/2 cup mushrooms, fresh, diced
- 1/2 medium red bell pepper, diced
- 2 tablespoons tomato paste
- 1/2 cup crushed tomatoes
- 1/4 teaspoon red pepper flakes
- 1 box jumbo pasta shells, cooked, drained
How To Make chicken & veggie stuft shells
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Step 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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Step 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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Step 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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Step 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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Step 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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Step 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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Step 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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Step 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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