SHELLS FLORENTINE

DianneLynn
DianneLynn Posts: 156 Member
edited September 18 in Recipes
SHELLS FLORENTINE

Makes 8 servings

Ingredients

1 (500g) pkg of 1 inch pasta shells
3 lean chicken breasts seasoned with pepper & Italian seasoning
3 tbsps. of extra virgin olive oil, divided
1 bunch green onions
3 cloves garlic, thinking sliced
1 bunch Rapini, blanched and chopped
1 pkg (142g) baby Spinach
1 cup fat free chicken broth
1 pkg. (113g) Goat cheese, crumbled, divided
3/4c (175ml) Shredded Mozzarella cheese,divided
1/4 cup (60 ml) torn fresh basil leaves
Salt & Pepper

1. Cook the chicken. I grilled mine on the gas BBQ ~ great taste less clean up. Cut into strips; reserve. Preheat oven to 375F (190C).

2. Heat 1 tbsp. of the oil in a large skillet set over medium-high heat; saute onion and garlic for 1 minute. Add rapini, spinach, chicken and chicken broth; bring to a boil.

3. Toss cooked pasta with the sauce as made in #2 and half of the mozzarella and half of the goat cheese. and all the basil. Season to taste with salt & pepper.

4. Transfer to a 9x 13 baking dish; sprinkle with remaining cheeses.
Bake for 25 minutes or until bubbly. Drizzle with remaining 2 tbsps. oil.

Makes 8 Servings.
Per Serving: 450 calories, 26g protein, 17g fat, 51g carbohydrates.

Replies

  • DianneLynn
    DianneLynn Posts: 156 Member
    SHELLS FLORENTINE

    Makes 8 servings

    Ingredients

    1 (500g) pkg of 1 inch pasta shells
    3 lean chicken breasts seasoned with pepper & Italian seasoning
    3 tbsps. of extra virgin olive oil, divided
    1 bunch green onions
    3 cloves garlic, thinking sliced
    1 bunch Rapini, blanched and chopped
    1 pkg (142g) baby Spinach
    1 cup fat free chicken broth
    1 pkg. (113g) Goat cheese, crumbled, divided
    3/4c (175ml) Shredded Mozzarella cheese,divided
    1/4 cup (60 ml) torn fresh basil leaves
    Salt & Pepper

    1. Cook the chicken. I grilled mine on the gas BBQ ~ great taste less clean up. Cut into strips; reserve. Preheat oven to 375F (190C).

    2. Heat 1 tbsp. of the oil in a large skillet set over medium-high heat; saute onion and garlic for 1 minute. Add rapini, spinach, chicken and chicken broth; bring to a boil.

    3. Toss cooked pasta with the sauce as made in #2 and half of the mozzarella and half of the goat cheese. and all the basil. Season to taste with salt & pepper.

    4. Transfer to a 9x 13 baking dish; sprinkle with remaining cheeses.
    Bake for 25 minutes or until bubbly. Drizzle with remaining 2 tbsps. oil.

    Makes 8 Servings.
    Per Serving: 450 calories, 26g protein, 17g fat, 51g carbohydrates.
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