Thursday, July 8, 2010

Chicken & Spinach Stuffed Shells

I wanted to share a new recipe that I tried last night. About a month or so ago, I purposed that I was going to start trying out some new recipes. I am one of those people that has a few favorites, and I cook them all the time. I wanted to try experimenting cooking with new ingredients. And surprisingly, I have actually stuck to my plan!

Last night I made these chicken & spinach stuffed shells. I already make one variation of stuffed shells, but it is the more traditional stuffed shell recipe. I kind of made up this recipe as I went along - so, if you try it out, please let me know how you liked it.

Sidenote: I am guessing on amounts that I used in recipe. I didn't follow any sort of recipe; I just kind of went with it....sorry :-)

- 1 lb. chicken breast, cut up into 1" chunks
- 1/8 c. of diced onion
- 3 chunks of fresh garlic, finely chopped
- 1/2 package of fresh mushrooms, sliced
- 2 c. cottage cheese
- 2 c. mozzarella cheese
- 1/2 c. parmesan cheese
- 1 egg
- 1 TBSP mayo
- black pepper
- kosher salt
- 1 bag of chopped spinach
- 1 box of jumbo shells
- 1 1/2 jars of marinara sauce

Saute the garlic, mushrooms, & onion in some extra virgin olive oil. After a couple of minutes, throw in the chicken and sprinkle some black pepper & salt in with it; cook together until chicken is cooked through. While this is cooking, start a pot of water and bring to boil - cook jumbo shells. Don't cook them all the way. Mix together in a separate bowl the cottage cheese, mozzarella cheese, parmesan cheese, egg, & mayo. Take the spinach and squeeze water out and mix in with cheese mixture. Throw in the chicken mixture and mix in with the cheeses - mix thoroughly.

Preheat oven to 425 degrees. Take a casserole dish and grease slightly. Pour some marinara sauce on the bottom of the pan. Take the shells and start stuffing them generously with the cheese & chicken mixture. Lay them in the casserole dish. I squeezed mine quite tightly next to one another. Once done, pour more marinara sauce over the tops of them. If you like alot or a little sauce, pour appropriate amount.

Cook for about 30 minutes covered with foil. Then, uncover, sprinkle a little bit more mozzarella cheese on top and pop back in oven for an additional 15+ minutes - until cheese is melted and sauce is bubbling.

Serve with garlic bread & enjoy!

This recipe makes quite a bit! We both had a healthy portion last night for dinner, I took a serving to my grandpa, Troy had some for a midnight snack last night, and I'm enjoying some leftovers for lunch today - and there is still some left! I also cook with alot of non-fat/low fat products - and it still tastes great!


Jocelyn said...

Oh Melissa..this looks so yummy and I am glad to hear that if you cut the still tastes good...I am so keeping this recipe!!! I know Hubby and the family will love it!!

Thanks for sharing and have a wonderful day!!!

danielle said...

I'm doing a pollution detox while I'm here in the States since I have been living in Mexico City for the past 10 months. I have to drink these yummy teas, drink tons of water and eat a low gluten/fat/dairy/sugar/etc. diet for 2 weeks. Once I'm done, I'm making this!!!!!
god, I'm hungry...

Beth said...

looks amazing! TFS!