Creamy Marsala Chicken and Mushroom Shells
Creamy Marsala Chicken and Mushroom Shells
ingredients
- 6 jumbo pasta shells
- 1/2 cup shredded cooked chicken
- 2 oz cream cheese, softened
- 1/4 cup Marsala wine
- 2 tbsp heavy cream
- 1/4 cup mushrooms, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/2 cup shredded mozzarella cheese, divided
- 2 tbsp grated Parmesan cheese
- Fresh parsley, for garnish
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
Cook the jumbo pasta shells according to package instructions, then drain and set aside.
- 3.
In a skillet, sauté the chopped mushrooms over medium heat until they are soft and any moisture has evaporated.
- 4.
In a mixing bowl, combine the shredded chicken, sautéed mushrooms, cream cheese, half of the mozzarella, Marsala wine, heavy cream, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- 5.
Stuff each pasta shell with the creamy chicken and mushroom mixture and place them in a baking dish.
- 6.
Pour any remaining Marsala sauce over the stuffed shells, then sprinkle with the rest of the mozzarella and Parmesan cheese.
- 7.
Cover the dish with aluminum foil and bake for 20 minutes.
- 8.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- 9.
Garnish with fresh parsley before serving.