Cheesy Chicken Shells with Spinach

This recipe is another from the Lisa arsenal (I only have TWO left - so for the love of god Lease - I need more of the good stuff!). Let's be honest, I've been living in a magical world for the last 31+ weeks where food is plentiful and nothing is off limits. This mentality has given me some great experiences with food, truly moving moments between me, french bread and a jar of nutella (okay jars, details, whatever). I do recognize that this food haze phase will have to come to a conclusion when Lexi makes her appearance and I have thoughts of fitting into pre-Lexi clothing....this recipe with it's WW points will be making an appearance for sure. I may even make it to have in the freezer for the weeks after Lexi is born....or to eat the entire pan for dinner on Saturday ,whichever comes first.

Cheesy Chicken Shells with Spinach

I received this recipe from a friend who cannot recall where she found it - Possibly a recipe posted on weight watchers.com?! 10 WW points for 3 shells and it serves 4 people (very filling!!)

What you need:

• 4 oz. uncooked jumbo pasta shells (about 12)
• 1 ½ c. canned tomato sauce
• 2 egg whites, slightly beaten
• 16 oz part skim ricotta cheese
• 4 oz. diced chicken (small dice; could also shred)
• ¾ c. chopped frozen spinach cooked and drained
• 1 tsp. garlic powder
• 1 tbsp. oregano
• ¾ c. shredded mozzarella cheese
• 1/3 c. grated parmesan cheese

What you do:

1. Cook shells, drain, and rinse with cold water
2. Coat 13x9 pan with ½ c. sauce
3. Stir together in a bowl – egg, ricotta, diced chicken, garlic powder, oregano, drained spinach. Stir in ¼ c. mozzarella, and all parmesan
4. Spoon mixture into shells
5. Cover with remaining sauce
6. Cook 30 minutes at 350 (whoops- totally put 3 minutes in here - it's 30 sorry for confusion!)