Chicken Alfredo pasta shells

Preparation Time: 20 minutes

Cooking Time: 33 minutes

Quantity: 4 servings

Ingredients

• 16 giant pasta shells

• 15 mL (1 tbsp.) canola oil

• 3 small skinless diced chicken breasts

• 1 chopped onion

• 500 mL (2 cups) baby spinach

• Salt and pepper to taste

• 125 mL (1/2 cup) grated parmesan cheese

• 125 mL (1/2 cup) grated mozzarella

• 30 mL (2 tbsp.) minced fresh basil

 

For the Alfredo sauce:

• 625 mL (2 1/2 cups) 15% cooking cream

• 10 mL (2 tsp.) cornstarch

• 125 mL (1/2 cup) white wine

• 1 chopped onion

• 5 mL (1 tsp.) chopped garlic

• 250 mL (1 cup) grated parmesan cheese

• Salt and pepper to taste

 

Preparation

1. In a saucepan, combine the cooking cream with the cornstarch and white wine. Bring to a boil.
2. Add onion, garlic and parmesan cheese. Season with salt and pepper. Simmer for 4 to 5 minutes over medium-low heat. Set aside.
3. Meanwhile, cook pasta al dente in a pot of boiling salted water. Drain.
4. In the same pot, heat oil over medium heat. Cook chicken cubes on all sides for 2 to 3 minutes.
5. Add onion and continue cooking for 1 to 2 minutes.
6. Pour a quarter of the Alfredo sauce into the pot and stir. Simmer for 3 to 4 minutes, until sauce is almost completely evaporated. Add spinach. Season with salt and pepper and stir.
7. Pour one third of the remaining Alfredo sauce into a baking dish.
8. Stuff shells with chicken mixture, then place them in the baking dish. Top with remaining Alfredo sauce. Sprinkle with Parmesan and mozzarella cheese.
9. Bake for 15 to 18 minutes.
10. Turn oven to broil and continue baking for 2 to 3 minutes, until cheese is gratinated.
11. Just before serving, sprinkle with basil.