YOUR SOLIN GENERATED RECIPE
Alfredo Chicken Stuffed Shells
Jumbo pasta shells stuffed with tender shredded chicken and wilted spinach, baked in a creamy, garlic-infused Greek yogurt Alfredo sauce.
INGREDIENTS
4 jumbo Pasta shells pasta shells
4 oz shredded chicken breast
1 cup fresh spinach
0.25 cup non-fat Greek yogurt
2 tbsp grated parmesan cheese
1 clove garlic
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Bring a pot of salted water to a boil and cook the jumbo shells according to package directions until al dente, then drain and set aside.
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until just wilted, then remove from heat.
In a mixing bowl, combine the shredded chicken, wilted spinach, Greek yogurt, 1 tablespoon of parmesan cheese, salt, pepper, and oregano.
Stuff each cooked shell generously with the chicken and spinach mixture and place them in the prepared baking dish.
Sprinkle the remaining 1 tablespoon of parmesan cheese over the top of the shells.
Bake for 15 minutes until the shells are heated through and the cheese is lightly golden.