YOUR SOLIN GENERATED RECIPE
Tender jumbo pasta shells stuffed with a savory chicken and ricotta filling, then baked in a velvety, garlic-infused Alfredo sauce for a comforting and creamy finish.
INGREDIENTS
1.5 oz jumbo pasta shells
4 oz cooked shredded chicken breast
0.25 cup part-skim ricotta cheese
0.25 cup plain non-fat Greek yogurt
1 tbsp grated parmesan cheese
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a pot of boiling salted water until al dente according to package instructions; drain and set aside to cool slightly.
In a medium mixing bowl, combine the shredded chicken breast, ricotta cheese, 2 tablespoons of the Greek yogurt, half of the garlic powder, half of the onion powder, sea salt, and black pepper.
In a small separate bowl, whisk together the remaining Greek yogurt, remaining garlic powder, and remaining onion powder with 1 tablespoon of warm water to create a smooth, pourable Alfredo sauce.
Carefully stuff each cooked pasta shell with a generous amount of the chicken and ricotta mixture and arrange them in a small baking dish.
Drizzle the prepared yogurt Alfredo sauce evenly over the stuffed shells and sprinkle with the grated parmesan cheese.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is melted and the edges are slightly golden.
Garnish with chopped fresh parsley before serving warm.