This Smoked Chicken and Artichoke Stuffed Pasta recipe speaks for itself. I had smoked chicken breasts that my dad made for me and brought down last weekend. If you don’t have smoked chicken breast on hand (because face it, most people don’t), you could substitute cooked chicken breast with smoked paprika to get the same effect.
Also, please note I made these in manicotti because it’s what I had on hand, but this filling would work better in shell pasta so that it wouldn’t ooze out the ends as the cheese melts.
Smoked Chicken and Artichoke Stuffed Pasta
- ½ medium chicken breast - with smoked paprika
- 1 cup spinach
- 7 ounces ricotta cheese - low-fat
- 8 ounces cottage cheese - low-fat
- ¼ cup parmesan cheese
- 1 tablespoon garlic powder
- ¼ tablespoon nutmeg
- 1 cup Mozzarella cheese - shredded
- 28 ounces Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish)
- Cook pasta according to package directions.
- Preheat oven to 375 degrees Fahrenheit.
- Put chicken in a food processor pulse several times until thoroughly minced.
- Add artichokes pulse until finely chopped.
- Add ricotta, cottage cheese, parmesan, spinach, garlic powder and nutmeg.
- Process until spinach is chopped and all ingredients are incorporated.
- Spoon mixture into a large ziplock bag, then snip the corner.
- Squeeze the bag to fill the pasta with the cheese mixture
- Place noodles in a baking dish that’s been sprayed with cooking spray to make sure the noodles are all touching each other.
- Cover pasta with sauce.
- Sprinkle on shredded mozzarella.
- Cover with aluminium foil.
- Bake for 25 minutes.
- Remove the foil switch oven to low broil.
- Broil 5 minutes until cheese is golden and bubbly.
- Remove from oven and let sit 2 to 3 minutes before serving.