Main Dishes

Four Cheese Stuffed Pasta Shells In Lean Alfredo Sauce with Chicken

Cheryl Culver
March 11, 2014
2

A rich and creamy lightened up alfredo sauce that's so easy to make, and it tastes just as good as the original! I add Chicken to My Sauce for this recipe, it's delicious over these stuffed Shells This serves about 8 or more, so you can freeze some if you need Less, make 2 pans for a small family and freeze one after baking to serve later, one extra meal Ready in your freezer!!

6
What you Need:
For the Lean Alfredo Sauce
1 1/2-2 lbs of chicken breasts cubed
3-4 Cloves Garlic diced
1/2 onion diced
1 pound mushrooms, sliced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups 2% milk
4 tablespoons heavy cream
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
4 ounces Neufchatel cheese, cubed
1/2 cup grated Parmesan cheese, plus more, for serving
2 tablespoons chopped fresh parsley leaves, for serving
Extra Virgin Olive Oil-EVOO

For the FOUR CHEESE Stuffed Shells
1 Box Large Shell Pasta
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
1 pound deli-style ricotta
4 ounces mozzarella cheese, shredded
1/2 cup romano cheese, grated
1 Cup Chopped Spinach
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg
How to make it: Cook Large shells according to package directions; drain and cover with cold water. Let Cool a little Drizzle Some EVOO in Pan turn up the heat on high to heat up, once it's hot, Toss...
See the full directions on my site
Nutritions

Calories
574

Sodium
1049mg
43% DV

Fat
35g
55% DV

Protein
32g
65% DV

Carbs
27g
9% DV

Fiber
4g
19% DV

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