Chicken and Wild Mushroom Stuffed Shells
Chicken and Wild Mushroom Stuffed Shells requires roughly 45 minutes from start to finish. This recipe serves 4. This main course has 786 calories , 45g of protein , and 36g of fat per serving. For $3.75 per serving , this recipe covers 31% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up pasta shells, garlic cloves, salt and pepper, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 60% , this dish is pretty good. If you like this recipe, take a look at these similar recipes: Wild Mushroom Ragoût In Puff Pastry Shells , Wild Mushroom-Stuffed Chicken Thighs With Fingerling Potatoes and Green Olives jkla , and Mushroom-Spinach Stuffed Shells .
Ingredients
Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Heat the olive oil in a large skillet.
- 3
Add the garlic, onion and mushrooms, and cook over low heat, stirring frequently for 8-10 minutes.
- 4
Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over.
- 5
Stir in the Marsala, tomatoes and their can juices, basil, and tomato paste, and cook for 4 minutes. Season to taste with salt and pepper, then simmer on medium heat for about 20 minutes or until most of the liquid has been absorbed and mixture becomes thick.
- 6
Meanwhile, bring a large pot of salted water to a boil.
- 7
Add the pasta, return to a boil and cook for 8-10 minutes until tender but still firm to bite.
- 8
Drain and let dry. (You may want to add a few drops of olive oil to keep from sticking)
- 9
Using a spoon, fill the shells or cannelloni tubes with the chicken and mushroom mixture.
- 10
Place in a 9x13 glass baking dish sprayed with cooking spray.
- 11
Pour the tomato cream or vodka sauce over them to cover completely and sprinkle with the Parmesan cheese.
- 12
Serve with a side salad.
