Description
Des coquilles de pâtes géantes farcies au poulet crémeux et nappées d’une sauce Alfredo maison ultra gourmande et réconfortante.
Ingrédients
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- 1 box jumbo pasta shells
- 2 cups cooked shredded chicken
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 large egg
- 2 tbsp fresh parsley
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 2 cups heavy cream
- 1/2 cup butter
- 1 1/2 cups freshly grated Parmesan
- Pinch of nutmeg
- Salt and pepper
Préparation
- Cook pasta shells in salted water until just under al dente, then drain and rinse with cool water.
- Melt 4 tbsp butter in a pan and sauté garlic for 1 minute.
- Toss shredded chicken with garlic butter and set aside.
- In a large bowl, combine chicken, ricotta, mozzarella, Parmesan, egg, and parsley.
- In a saucepan, simmer heavy cream and butter.
- Whisk in Parmesan until smooth, then season with salt, pepper, and nutmeg.
- Spread a thin layer of Alfredo sauce in a baking dish.
- Stuff each shell with the chicken mixture and place in the dish.
- Pour remaining Alfredo sauce over shells and top with extra mozzarella.
- Bake at 190°C (375°F) for 20–25 minutes until golden and bubbly.
Notes
Do not overcook the pasta shells before stuffing. Freshly grated Parmesan creates the smoothest Alfredo sauce texture.
- Temps de préparation: 25 minutes
- Temps de cuisson: 25 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Italian-American
Valeurs nutritionnelles
- Taille d’une portion: 2 stuffed shells
- Calories: 620
- Sucres: 4g
- Sodium: 780mg
- Matières grasses: 38g
- Acides gras saturés: 22g
- Acides gras insaturés: 12g
- Acides gras trans: 1g
- Glucides: 35g
- Fibres: 2g
- Protéines: 34g
- Cholestérol: 145mg