Stuffed Shells with Chicken and Walnut Cream
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Dish
Cuisine: American
Servings: 5 servings
Calories: 828kcal
Shells
- 20 jumbo pasta shells
- 4 cups cooked chicken breast or could be from a rotisserie chicken or leftover turkey
- ½ cup walnut pieces
- ¼ cup dry vermouth
Sauce
- 2 Tbsps butter
- 2 cups chicken broth
- ¼ cup dry vermouth optional
- 2 cups light cream
- 4 cups mushroom slices
- 1 cup grated fontina or other mild cheese
- 1 cup grated Gran Padano
- 3 sprigs tarragon
- 4 Tbsps flour
- 4 Tbsps cream
Stuffed Shells
Cook pasta shells to al dente according to package instructions. Cook a few extra in case some tear badly. Handle gently to avoid damage to the shells. When done cooking rinse gently in cold water.
Preheat oven to 350 degrees. Spray a 9 X 13" baking pan with cooking spray.
Pulse the chicken, walnuts and vermouth in food processor until they are uniformly small pieces. (Not a paste but a fine texture).
With a tablespoon fill each shell with chicken mixture and position filled shells in baking pan.
If you have chicken mixture left over sprinkle it evenly over the top of the shells in the baking pan.
Sauce
Melt the butter and saute the mushrooms about 8 minutes until the juices are released and slightly evaporated.
Remove the mushrooms and set aside. Add the chicken broth, vermouth if using and tarragon sprigs to the pan and simmer about 8 minutes.
Return mushrooms to the pan and and the cream. Heat through. Remove the tarragon sprigs. Add the fontina and gran padano cheeses stirring to melt evenly.
Make a slurry by adding the 4 Tbsps cream to the 4 Tbsps flour. Mix into the sauce stirring constantly. Simmer til thickened.
Pour the sauce over the stuffed shells and bake about 30 minutes till heated through.
Serve hot.
Calories: 828kcal | Carbohydrates: 48g | Protein: 48g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 1343mg | Potassium: 438mg | Fiber: 6g | Sugar: 4g