Chicken Alfredo stuffed shells

This is one of the easiest recipes i know, and one of the best! Enjoy!

Ingredients:

Rotisserie Chicken

8 oz frozen spinach

1 large onion

Jumbo pasta shells

1 stick & 1 tbsp of Butter

1/2 cup Heavy Cream

1 1/2 cup Parmesan cheese

1 cup ricotta cheese

1/2 cup mozzarella cheese

Directions:

Step 1: Preheat oven to 350 degrees. Bring a large pot of water to a boil on the stove top and add plenty of salt, (this will be the only time you can season your pasta). Once the water comes to a boil, add in your pasta and cook until its almost done but still firm, so that they will hold their shape when you stuff them. Drain and set to the side to cool.

Step 2: Mix 1 cup of ricotta cheese with 1/2 cup of Parmesan cheese and 1/2 of mozzarella cheese. Set aside.

Step 3: Peel off skin and shred rotisserie chicken into a large bowl and set to the side. In a large saute pan melt 1 tbsp of butter with 1 tbsp of EVOO. Add onions to saute pan and cook till onions become translucent. Add in spinach, garlic, and chicken and season with salt and pepper. Turn heat on low and add in ricotta and cheese mixture and stir together. 

Step 4: Get out a large glass baking dish and spray the pan with non stick cooking spray. Stuff your shells and place in dish until the dish is full.

Step 5: To make the Alfredo sauce. Get a large saucepan out and put the heat on medium. melt one stick of butter and add 1/2 cup of heavy cream. Stir together and season with pepper, salt, and nutmeg (freshly grated if possible). put the heat on low and add in 1 cup of Parmesan cheese. Whisk together until cheese is melted.

Step 5: Pour Alfredo over stuffed shells and bake in oven for 20 min. Take out and serve immediately.