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Friday, January 21, 2011

Chicken Shells

I love me some pasta. So when I saw this reduced fat version of one of my favorite meals I made it immediately. I was worried that reducing fat would mean reducing flavor. That was not an option for this girl who loves her food. This was absolutely not the case. This pasta dish was packed with the same delicious flavor I was used to without all the guilt. Perfect.

Chicken Shells

24 uncooked jumbo shells
3 cups tomato sauce
4 large egg whites- slightly beaten
3 1/2 cups part skim ricotta cheese
8 oz. chicken breast- baked and diced
2 tsp. garlic powder
2 Tbsp. oregano
1 1/2 cups part skim mozzarella cheese- shredded
2/3 cups Reduced Fat Parmesan cheese

Cook shells in boiling water according to package directions. Drain and rinse with cold water. In a 9x13 pan spread 1 cup tomato sauce- set aside. In a large bowl stir together egg whites, ricotta cheese, chicken, garlic powder and seasoning. Stir in 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese. Spoon mixture into cooled shells and place in a single layer in pan. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.

11 points for 3 shells (points plus)


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