Pasta Filled With Chicken And Ricotta Cheese
|Conchiglie||16 (Jumbo Pasta Shells)|
|Chicken breast||6 Ounce (Raw)|
|Olive oil||1 Tablespoon|
|Frozen chopped spinach||1⁄3 Cup (5.33 tbs), Defrosted (Well Packed)|
|Ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 Tablespoon|
|Tomato sauce/Mascarpone sauce||1 Cup (16 tbs), prepared|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Saute until done.
Cut into small pieces and set aside.
Cook for 2 minutes in boiling water.
Drain and squeeze out moisture.
Add to spinach and chicken and mix well.
Place approx 1 tbsp.in shells and place in baking dish.
Pour sauce over top, cover, and bake approx.30 minutes or until hot.