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Monday, August 17, 2009

Chicken and spinach stuffed shells-GREAT frozen

2 box jumbo shells (I like Barilla brand)
8 oz 1/3 less fat cream cheese
1 box frozen spinach thawed and drained
1 bag frozen artichokes (if you omit add another box of spinach)
1-2 cooked boneless, skinless chicken breasts diced
garlic, salt and pepper to taste

Cook shells to aldente. Add a little olive oil to the water to help them not stick together. Drain and lay out the shells on a towel to cool.

Combine cream cheese, spinach, artichokes, chicken garlic, salt and pepper together. Spoon evenly into cooled shells.

Lay shells on a cookie sheet and place in freezer to flash freeze. When frozen place in a freezer bag until ready to bake.

When ready to bake place shells in a baking dish. Top with marinara sauce, then shredded parm and low-moisture mozzarella cheese. Bake 400 degrees 30-40 min until shells are warmed through and cheese has melted.

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