Artichoke and Diced Chicken Stuffed Shells

• 1 whole Onion, Diced Finely
• 1 whole Chicken Breast, Diced
• 1 jar Artichokes Diced Finely
• 2 Tablespoons Basil Finely Chopped
• 2 Tablespoons Flat-leaf Parsley, Finely Chopped
• 2 cups Grated Parmesan Cheese
• 1 container Ricotta Cheese
• 3 cups Marinara Sauce
• 1 package Large Pasta Shells, Cooked In Salt Water
• 1 whole Fresh Block Of Mozzarella Cheese, Sliced

1. Cook onions until slightly golden.
2. Add chicken until cooked and juices run clear.
3. Add chopped artichoke and cook for 2-3 minutes, just to heat through.
4. Add this mixture to the basil, parsley, Parmesan cheese and ricotta cheese, with salt and pepper to taste.
5. Spread about half of the marinara sauce on the bottom of pan to prevent sticking.
6. Stuff cooked shells with mixture.
7. Cover with other half of marinara sauce.
8. Top with slices of mozzarella cheese.
9. Bake at 450 for 25 minutes until the cheese turns a golden brown.

onion, chicken, basil, parsley, parmesan cheese, ricotta cheese, marinara sauce, pasta shells, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/artichoke-and-diced-chicken-stuffed-shells/ (may not work)