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leftover - Chicken Alfredo Florentine Stuffed Shells

Source of Recipe

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Recipe Link: www.cookingcache.com/poultry/alfredoflorentinechickenstuffedshells.shtml

leftover - Chicken Alfredo Florentine Stuffed Shells

1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups ricotta cheese
1 egg
1 heaping tsp minced garlic
1/8 tsp oregano
1/8 tsp pepper
2 cups cooked, shredded chicken
1/2 cup grated Parmesan cheese
1-1/2 cups shredded Mozzarella cheese, divided
16 jumbo pasta shells, cooked and drained
Alfredo Sauce (see recipe below)

In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic,
oregano and pepper; Mix well.
Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese.
Heat oven to 350°F.
Pour 1/2 of the Alfredo sauce in the bottom of an 11x7&34; Baking dish.
Evenly fill shells with chicken mixture and place in dish.
Pour remaining sauce over shells; Sprinkle with remaining Mozzarella cheese.
Cover dish with aluminum foil and bake for 30 minutes.
Uncover and let stand 5 minutes before serving.
Makes 4 servings.

Alfredo Sauce:

3/4 cup butter
1 1/2 cups half and half
3/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
garlic powder to taste

Melt butter in a large saucepan over medium-low heat.
Stir in half and half; Cook and stir until bubbly.
Stir in Parmesan cheese, pepper and garlic powder.
Cook and stir until cheese is melted and sauce is creamy.