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Handmade Chicken, Artichoke, and Spinach Stuffed Shells
In this dish, handmade fresh pasta shells are filled with chicken breast, artichokes, spinach, and creamy cheese then topped with a light Alfredo sauce on a bed of wilted baby spinach. Super comforting, yet light and fresh, Chef Marc lands the perfect balance in this summery Italian dish! You can taste the love in every bite.
Nutritional facts
Protein
26g
Carbs
20g
Calories
880
Fat
61g
Ingredients
Chicken Artichoke and Spinach Stuffed Shells , All Purpose Flour, Butter, Extra Virgin Olive Oil, Black Pepper, Garlic, Heavy Cream, Kosher Salt, Baby Spinach, Italian Parsley, Parmesan Cheese
Reviews
4.2
Based on 562 reviews
filling had the texture and consistency of a puree or pate. Was expecting better quality from this meal.
Louis Wright · 11/16/24
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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