Chicken-Stuffed Shells with Sherry Sauce Recipe

Posted by
Rate It!
Chicken-Stuffed Shells with Sherry Sauce
Add your photo!
Ingredients
20
Count
Nutrition
2032
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Introduce button and shiitake mushrooms and cook, stirring constantly 2 minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
  2. In same skillet, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken broth, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from broth and let cool. Reserve broth; set aside.
  3. Shred cooled chicken with two forks or by pulsing in a food processor. In large bowl, stir together shredded chicken, ricotta, 1/4 cup Gruyere, and mushroom mixture until well combined.
  4. Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
  5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  6. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 1/4 cup sherry and reserved broth/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 1/4 cup Gruyere until completely incorporated and smooth.
  7. Stuff each pasta shell with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2031.53 Kcal (8506 kJ)
Calories from fat 1073.82 Kcal
% Daily Value*
Total Fat 119.31g 184%
Cholesterol 550.68mg 184%
Sodium 3828.86mg 160%
Potassium 2626.67mg 56%
Total Carbs 45.53g 15%
Sugars 12.79g 51%
Dietary Fiber 3.83g 15%
Protein 157.01g 314%
Vitamin C 11.6mg 19%
Vitamin A 0.3mg 9%
Iron 2.5mg 14%
Calcium 1507.4mg 151%
Amount Per 100 g
Calories 136.84 Kcal (573 kJ)
Calories from fat 72.33 Kcal
% Daily Value*
Total Fat 8.04g 184%
Cholesterol 37.09mg 184%
Sodium 257.9mg 160%
Potassium 176.92mg 56%
Total Carbs 3.07g 15%
Sugars 0.86g 51%
Dietary Fiber 0.26g 15%
Protein 10.58g 314%
Vitamin C 0.8mg 19%
Iron 0.2mg 14%
Calcium 101.5mg 151%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 49.8
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top