Alfredo Florentine Chicken Stuffed Shells Recipe 
Italian Recipes from Razzle Dazzle Recipes


Alfredo Florentine Chicken Stuffed Shells

1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups ricotta cheese
1 egg
1 heaping tsp. minced garlic
1/8 tsp. oregano
1/8 tsp. pepper
2 cups cooked, shredded chicken
1/2 cup grated Parmesan cheese
1-1/2 cups shredded Mozzarella cheese, divided
16 jumbo pasta shells, cooked and drained
Alfredo Sauce (recipe below)

In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic, oregano and pepper; mix well. Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese.

Heat oven to 350F. Pour half of the Alfredo sauce in the bottom of an 11x7 baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Alfredo Sauce:
3/4 cup butter
1-1/2 cups half and half
3/4 cup grated Parmesan cheese
1/4 tsp. pepper
Garlic powder to taste

Melt butter in a large saucepan over medium-low heat. Stir in half and half; cook and stir until bubbly. Stir in Parmesan cheese, pepper and garlic powder and cook and stir until cheese is melted and sauce is creamy.

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