Creamy Chicken & Veggie Stuffed Shells

Creamy Chicken & Veggie Stuffed Shells

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 4 servings

1 box jumbo pasta shells, par cooked
1 jar Alfredo sauce
1 (10 oz.) Spinach & Parmesan Dip made with Greek Yogurt (or any of our Classic Spinach Dips & Spreads or Greek Yogurt Spinach Dips & Spreads)
1 lb. chicken, cubed
1 medium zucchini, cubed
1/2 c. ricotta
1/2 c. mozzarella, shredded  

Pre cook the shells to just soft so that they are easy to stuff and will finish cooking when you bake them.

In a large skillet, cook chicken over medium heat until meat is no longer pink; drain.

Add zucchini, cook until softened, three to five minutes. Remove from heat, stir in ricotta cheese and Spinach & Parmesan Dip made with Greek Yogurt.

Stuff (par cooked) shells with chicken mixture. Arrange in greased 3-quart baking dish. Sprinkle with mozzarella cheese. Pour Alfredo sauce over shells. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with additional mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Find more rich and flavorful meal and snack ideas visit Tried & Tasty.

Recipe and photo by Tried & Tasty.

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