Name: Spinach Artichoke and Chicken Stuffed Shells
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 18 jumbo pasta shells (about half of a 12-ounce box); 2 cups chopped thawed artichoke hearts; 2 cups chopped baby spinach; 1 cup shredded cooked chicken; 1 cup part-skim ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup shredded parmesan cheese; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh black pepper; For the sauce; 2 tablespoons salted butter; 2 tablespoons corn starch or flour; 2 1/2 cups chicken stock; 1 cup low fat milk; 1 teaspoon garlic powder; 1/8 teaspoon nutmeg; kosher salt and fresh black pepper (to taste)