Ingredients:
- 12 uncooked jumbo pasta shells
- 120 gms chicken breast finely chopped
- 1 teaspoon olive oil
- 1 package (6 ounces) fresh baby spinach
- 2 garlic cloves , minced
- 1/2 teaspoon crushed red pepper flakes
- 200gms skim ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 large egg yolk, beaten
- 1/4 teaspoon pepper
- 1 jar of Bchef pizza – pasta sauce
- 1/2 cup shredded mozzarella cheese
Recipe:
Cook pasta shells according to package directions; drain and rinse with cold water. Meanwhile, cook chicken in oil in a large skillet over medium heat until crisp. Remove to paper towels. Saute the spinach, garlic and pepper flakes in same oil. Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper: mix well, Spread 1/2 cup Alfredo sauce into a greased 11×7-in baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells. Cover and bake at 375o for 25 minutes. Sprinkle with mozzarella cheese. Bake untile cheese is melted, 10-15 minutes longer. Top with chicken.
