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Chicken Stuffed Shells with Tomato Cream Sauce
Ingredients
  • 18 uncooked jumbo pasta shells, cooked according to package directions
  • 15 oz part skim ricotta cheese
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ¼ cup loosely packed fresh basil leaves, finely chopped
  • ¼ cup loosely packed fresh Italian parsley, finely chopped
  • ⅓ cup dry Italian bread crumbs
  • ¾ cup freshly grated Parmesan cheese, divided
  • Kosher salt and freshly ground black pepper
  • 6 to 8 oz cooked chicken
  • About 20 oz marinara sauce
  • ¼ cup water, if needed (see Note)
  • 4 tbsp heavy cream
  • 4 oz whole milk or part skim mozzarella cheese, freshly grated
  • Extra chopped parsley and basil, for serving
Steps
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