Chicken Stuffed Shells
Servings: 8
Calories: 285kcal
Prosciutto Wrapped Chicken Stuffed Shells and Creamy Brie Sauce is a rich and savory easy dinner you'll want to make again and again!
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Ingredients
Stuffed Shells:
- 20 jumbo shells , cooked al dente and drained
- 1 cup chicken , cooked and chopped or shredded
- 1 1/2 cups spinach , roughly chopped
- 1 cup red onion , chopped
- 1 cup artichoke hearts , drained and chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon fine sea salt
- 10 slices prosciutto thinly sliced and cut in half lengthwise
Creamy Brie Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 3-5 ounces creamy brie
Garnish (optional):
- Parsley minced
- Parmesan cheese finely shredded
Instructions
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the shredded chicken, spinach, red onion, artichokes, balsamic vinegar and fine sea salt, tossing to combine.
- Spoon the chicken mixture into the cooked pasta shells, placing snuggly into a baking dish.
- Cut 10 pieces of prosciutto in half lengthwise. Wrap each shell in a piece of prosciutto. Set aside.
- In a heavy bottom saucepan, whisk together the flour and butter over medium-low heat until a blond roux has formed.
- Whish in the brie until smooth.
- Pour the brie sauce over the chicken stuffed shells.
- Bake, uncovered, for 15-20 minutes or until shells are fully heated.
- Remove and top with the minced parsley and Parmesan cheese.
- If you've tried this recipe, please come back and let us know how you liked it in the comments or star ratings.
Nutrition
Calories: 285kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 586mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1035IU | Vitamin C: 8.5mg | Calcium: 42mg | Iron: 1mg
