This dish, that I make often, is one of those that I call a pantry shelf recipe. That means that the ingredients can be kept on a pantry shelf and/or in the freezer for an easy meal. This can also be made ahead and feeds a crowd.
Jumbo pasta shells are used to make this. I find that one package of the shells is more than enough for one recipe but not enough to make it twice. So I buy two packages of shells which is enough to make the recipe three times. I cook about 25 to 26 shells and usually end up with about 24 I can actually use. Some shells always seem to tear apart in when cooking.
Although my favorite Quick and Easy Alfredo Sauce recipe is at Lynn’s Kitchen Adventures, I generally use Ragu Classic Alfredo and Ragu Garlic Parmesan sauce to make this. Otherwise, I can’t really call it a pantry shelf recipe. I use a jar of each flavor. They can be mixed together in a bowl, but I just pour each one over the prepared shells and swirl them together with a spatula. You may, of course, use two jars of a single flavor.
The veggies can be varied to suit your taste. I usually use peas and carrots for their color, but just peas, as well as chopped broccoli and mixed vegetables, can be used. In the spring, chopped, cooked asparagus is a great addition.
Chicken in Shells Alfredo
25 to 26 jumbo pasta shells
1 (6 oz.) pkg. stuffing mix such as Stove Top
1 1/2 c. water
1/3 c. finely chopped onion
1/3 c. finely chopped red pepper
1 c. frozen peas and carrots or another veggie
1/2 c. mayonnaise (low fat is OK)
2 cans (5 oz.) chicken chunks or 2 c. cubed, cooked chicken
1 jar Ragu Classic Alfredo Sauce
1 jar Ragu Garlic Parmesan Sauce
1 1/2 c. shredded Italian cheese blend
Cook pasta shells according to package directions. Set aside to cool. Combine water, onion, red pepper, peas and carrots in a medium saucepan. Bring to a boil. Stir in dressing mix, cover, and let set 5 minutes. Stir in mayonnaise and mix well. Stir in chicken. Spoon heaping tablespoonfuls of mixture into the pasta shells. Place shells in a sprayed 9x13-inch baking pan. Pour jar of Alfredo Sauce over the prepared shells. Pour jar of Garlic Parmesan Sauce over prepared shells. Using a spatula swirl the two sauces together slightly. Cover tightly and place in a 350-degree oven. Bake 25 to 30 minutes. Top with cheese and return uncovered to oven until cheese melts. May be made up to 48 hours ahead. Use a glass pan and cover with plastic wrap. Bake 1 hour 15 minutes. Makes 8 to 12 servings.
Linking to: Tuesday Talent Show
Tempt My Tummy Tuesday
Tuesdays at the Table
Totally Tasty Tuesday