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Chicken and Wild Mushroom Stuffed Shells

 
One serving costs about $3.28 One serving costs about $3.28

$3.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Chicken and Wild Mushroom Stuffed Shells takes roughly roughly 45 minutes from beginning to end. This recipe makes 4 servings with 698 calories, 37g of protein, and 31g of fat each. For $3.28 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. Head to the store and pick up parmesan cheese, , prosciutto, and a few other things to make it today. Not a lot of people really liked this main course. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is good. If you like this recipe, you might also like recipes such as Wild Mushroom Ragoût In Puff Pastry Shells, Wild Mushroom-Stuffed Chicken Thighs With Fingerling Potatoes and Green Olives jkla, and Mushroom-Spinach Stuffed Shells.

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
3
3  garlic cloves
garlic cloves
1 large
1 large onion
onion
8 ounces
8 ounces mushrooms
mushrooms
1 pound
1 pound ground chicken
ground chicken
4 ounces
4 ounces diced prosciutto
diced prosciutto
0.67 cup
0.67 cup marsala wine
marsala wine
7 ounces
7 ounces canned tomatoes
canned tomatoes
1 Tbsp
1 Tbsp basil
basil
2 Tbsps
2 Tbsps tomato paste
tomato paste
some
some salt and pepper
salt and pepper
0.5 box
0.5 box pasta shells
pasta shells
some
some shredded parmesan cheese
shredded parmesan cheese
2 Tbsps olive oil
2 Tbsps
olive oil
3  garlic cloves
3
garlic cloves
1 large onion
1 large
onion
8 ounces mushrooms
8 ounces
mushrooms
1 pound ground chicken
1 pound
ground chicken
4 ounces diced prosciutto
4 ounces
diced prosciutto
0.67 cup marsala wine
0.67 cup
marsala wine
7 ounces canned tomatoes
7 ounces
canned tomatoes
1 Tbsp basil
1 Tbsp
basil
2 Tbsps tomato paste
2 Tbsps
tomato paste
some salt and pepper
some
salt and pepper
0.5 box pasta shells
0.5 box
pasta shells
some shredded parmesan cheese
some
shredded parmesan cheese

Equipment

glass baking pan
glass baking pan
frying pan
frying pan
oven
oven
pot
pot
glass baking pan
glass baking pan
frying pan
frying pan
oven
oven
pot
pot


Instructions

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet. Add the garlic, onion and mushrooms, and cook over low heat, stirring frequently for 8-10 minutes. Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over. Stir in the Marsala, tomatoes and their can juices, basil, and tomato paste, and cook for 4 minutes. Season to taste with salt and pepper, then simmer on medium heat for about 20 minutes or until most of the liquid has been absorbed and mixture becomes thick. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, return to a boil and cook for 8-10 minutes until tender but still firm to bite. Drain and let dry. (You may want to add a few drops of olive oil to keep from sticking) Using a spoon, fill the shells or cannelloni tubes with the chicken and mushroom mixture. Place in a 9x13 glass baking dish sprayed with cooking spray. Pour the tomato cream or vodka sauce over them to cover completely and sprinkle with the Parmesan cheese. Serve with a side salad.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.27
Ingredient
2 tablespoons olive oil
3 garlic cloves
1 large onion
8 ounces mushrooms
1 pound ground chicken
4 ounces diced prosciutto
⅔ cups marsala wine
7 ounces canned tomatoes
1 tablespoon basil
2 tablespoons tomato paste
½ boxes pasta shells
some shredded parmesan cheese
Price
$0.33
$0.20
$0.33
$1.26
$3.72
$3.78
$1.74
$0.43
$0.08
$0.13
$0.48
$0.63
$13.10

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
697k Calories
36g Protein
30g Total Fat
59g Carbs
21% Health Score
Limit These
Calories
697k
35%

Fat
30g
47%

  Saturated Fat
8g
55%

Carbohydrates
59g
20%

  Sugar
10g
12%

Cholesterol
121mg
40%

Sodium
564mg
25%

Alcohol
6g
34%

Get Enough Of These
Protein
36g
74%

Selenium
61µg
87%

Vitamin B3
11mg
57%

Phosphorus
490mg
49%

Vitamin B6
0.97mg
48%

Manganese
0.82mg
41%

Vitamin B2
0.64mg
38%

Potassium
1289mg
37%

Copper
0.59mg
30%

Vitamin B5
2mg
27%

Vitamin B1
0.37mg
25%

Zinc
3mg
24%

Magnesium
86mg
22%

Iron
3mg
18%

Fiber
4g
17%

Vitamin E
2mg
17%

Vitamin B12
0.89µg
15%

Calcium
147mg
15%

Vitamin C
11mg
13%

Vitamin K
11µg
11%

Folate
36µg
9%

Vitamin A
325IU
7%

Vitamin D
0.26µg
2%

covered percent of daily need

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