Tuscan Stuffed Shells

  • 1 pound fully cooked boneless skinless chicken, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup packed, chopped kale or spinach
  • 1 cup coarsely chopped tomatoes
  • 1 cup crumbled gorgonzola or other creamy cheese
  • ½ box jumbo pasta shells
  • 1 jar tomato sauce - choose your favorite variety
  • 1 cup chicken broth
  • 8 oz. shredded mozzarella cheese or similar blend

Preheat the oven to 400°F.

Mix the chicken pieces with the onion, garlic, kale or spinach, tomatoes, and gorgonzola. Press the mixture carefully into uncooked jumbo pasta shells and arrange in a single layer inside a 9-inch square baking dish coated with 1 cup of the tomato sauce. Add the remaining tomato sauce and the chicken broth to the pan once all of the shells are in the baking dish. Cover the dish with aluminum foil.

Bake the dish for 1 hour in the preheated oven. Remove the foil and top with the mozzarella cheese. Return to the oven - uncovered - and bake until the cheese is fully melted and bubbly, about 10-15 minutes. Allow the dish to rest for 10 minutes before serving.

  • Yields: 4 servings
  • Preparation Time: 90 minutes
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