Smoked Chicken and Artichoke Stuffed Pasta

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

Gretel Shaw

This smoked chicken and artichoke stuffed pasta is such a delicious dish to have. I know everyone will in your family will love it as much as I did.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Main Course

Cuisine Italian

Servings 6 people

Calories 380 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

•  
  1 pound giant pasta shells
• ½ medium chicken breast - with smoked paprika
•  
  5 small artichokes
• 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)

Instructions

 

• 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.

Nutrition

Calories: 380kcalCarbohydrates: 46gProtein: 28gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 46mgSodium: 1124mgPotassium: 1026mgFiber: 9gSugar: 8gVitamin A: 1350IUVitamin C: 23mgCalcium: 353mgIron: 4mg

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