1/2 large vidalia onion, diced
1/2 bag of fresh leaf spinach, sliced thin
olive oil for cooking
2-3 boneless skinless chicken breasts, shredded
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 tub of ricotta cheese
1 jar alfredo sauce
1 cup shredded mozzarella cheese
Boil chicken breasts until cooked through.
Cool chicken breasts and shred.
In a saute pan, saute mushrooms, onions, garlic and spinach in olive oil under cooked through.
Place veggie mixture in a large bowl.
Add shredded chicken to bowl.
Add spices/seasonings to bowl.
Add ricotta cheese to bowl.
Toss to combine.
In a 13 x 9 baking pan, lightly grease with cooking spray.
Fill cooked pasta shells with filling & place in greased pan.
Continue to fill all pasta shells.
Once baking pan is full, pour alfredo sauce over the top of the filled shells.