Creamy Chicken & Veggie Stuffed Shells

*This post is sponsored by La Terra Fina, but as always, all opinions are 100% my own.

I am so excited to share this quick and easy dinner idea with you! I’ve been seeing stuffed shells all over the internet and I decided it was time to make my own. I’ve never made stuffed jumbo shells and was eager to give them a try (my attempt at manicotti years ago was a miserable fail). I don’t know about you but one of my favorite garden veggies are zucchini. They are delicious served many different ways and are easy to come by this time of year in home gardens, farmers markets, and all grocery stores of course. Now that summer has come to an end and we’re welcoming fall it’s the prime time to pick some of those great veggies. 

If you’ve been around for a while you know my love of La Terra Fina products. They are made with clean, high-quality ingredients, without trans-fats, artificial colors/flavors and preservative free. Can you see why I love them? It would be hard to chose a favorite item of theirs, but near the top is definitely the Classic Lorraine Quiche. It’s SO good!!! In fact, if you missed my Shrimp Caesar Salad recipe you’ll have to check it out. It pairs perfectly with the quiche! For todays recipe I opted to use the Spinach & Parmesan Dip & Spread. I wanted some creaminess for my shells with an added bonus. The spinach and parmesan was just the ticket I was looking for.  

Items used in this post:

Creamy Chicken & Veggie Stuffed Shells

Course: Main Course

Cuisine: American

Keyword: Creamy Chicken & Veggie Stuffed Shells

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Calories: 400 kcal

Author: Yvonne

This delicious Creamy Chicken & Veggie Stuffed Shells is definitely comfort food that is great for dinner anytime. Filled with chicken, zucchini, spinach & cheese you're family will be begging for more!

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Ingredients

• 1 box jumbo pasta shells
• 1 jar Alfredo sauce
• 1 10 oz. La Terra Fina Spinach & Parmesan Dip made with Greek Yogurt
• 1 lb. chicken cubed
• 1 medium zucchini cubed
• 1/2 c. ricotta
• 1/2 c. shredded mozzarella

Instructions

1. In a large skillet, cook chicken over medium heat until meat is no longer pink; drain.

2. Add the zucchini and cook until softened three to five minutes. 

3. Remove from heat and stir in ricotta cheese and La Terra Fina Spinach & Parmesan Dip. Stuff shells with chicken mixture. 

4. Arrange in a greased 3-qt. baking dish. Sprinkle with mozzarella cheese. Pour Alfredo sauce over shells. 

5.  Cover and bake at 350° for 30 minutes. Uncover; sprinkle with additional mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

Creamy Chicken & Veggie Stuffed Shells

Amount Per Serving

Calories 400 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 11g69%

Cholesterol 123mg41%

Sodium 295mg13%

Potassium 395mg11%

Carbohydrates 4g1%

Sugar 1g1%

Protein 31g62%

Vitamin A 590IU12%

Vitamin C 10.6mg13%

Calcium 231mg23%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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