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Home Ground Chicken Recipes

Smoked Chicken and Artichoke Stuffed Pasta

Smoked Chicken and Artichoke Stuffed Pasta
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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

Smoked Chicken and Artichoke Stuffed Pasta

Gretel ShawGretel 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
 
 

  •  
    1 pound giant pasta shells
  • Raw chicken breast on white plate½ medium chicken breast - with smoked paprika
  •  
    5 small artichokes
  • Spinach1 cup spinach
  • fresh ricotta cheese7 ounces ricotta cheese - low-fat
  • Cottage cheese, curds and whey in a wooden bowl8 ounces cottage cheese - low-fat
  • parmesan cheese¼ cup parmesan cheese
  • dried garlic1 tablespoon garlic powder
  • Heap of ground nutmeg and whole nutmeg seeds¼ tablespoon nutmeg
  • Mozzarella cheese isolated on white background1 cup Mozzarella cheese - shredded
  • pasta sauce or marinara sauce28 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
Have you tried this recipe?Please leave a rating and comment.
Tags: pasta
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