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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
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
6
people
Calories
380
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
380
kcal
Carbohydrates:
46
g
Protein:
28
g
Fat:
11
g
Saturated Fat:
6
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Trans Fat:
0.002
g
Cholesterol:
46
mg
Sodium:
1124
mg
Potassium:
1026
mg
Fiber:
9
g
Sugar:
8
g
Vitamin A:
1350
IU
Vitamin C:
23
mg
Calcium:
353
mg
Iron:
4
mg
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