1poundboneless skinless chicken breastscooked and shredded
1 1/2cupspart skim Ricotta cheese
4ouncesfreshly grated Mozzarella Cheese1 cup
2ouncescup freshly grated Parmesan Cheese1/2 cup
2ouncescup freshly grated Romano Cheese1/2 cup
Salt & pepper
Fresh basilroughly chopped or torn
Fresh parsleyroughly chopped or torn
Boil pasta shells to almost al dente (about 9 minutes). Drain water and lay on a flat surface to dry and cool.
While the pasta shells are cooling, make the alfredo sauce and the chicken filling.
Melt the butter over medium heat in a medium saucepan. Add cream and bring to a gentle boil. Remove from heat and stir in the 3/4 cup Parmesan cheese. Set aside. Sauce will thicken as it stands.
Preheat oven to 350 degrees F. Prepare a 13"x9" baking dish by lightly
spraying with nonstick cooking spray.
Combine Mozzarella, Romano and Parmesan together. Reserve about 1/3 cup for topping. In a large bowl, combine cheese mixture and Ricotta Cheese with the egg and a pinch pf salt and pepper. Stir in shredded chicken.
Spoon half of the Alfredo sauce into the bottom of the 13"x9" baking dish. Stuff shells with the chicken mixture (a cookie scoop works really well for this) and arrange in a single layer in the baking dish. Spoon remaining Alfredo sauce over the stuffed shells. Sprinkle with the reserved 1/3 cup cheese mix.
Bake in the preheated 350 degree oven for 15-20 minutes, or until cheese is lightly browned and bubbly.