Chicken Pesto Stuffed Shells
Shredded chicken tossed with a vegan spinach pesto and topped with a creamy spinach sauce makes the perfect summer dinner recipe!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 Stuffed shells 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 24 Jumbo Pasta Shells
- 2 tablespoons Plant Butter
- 2 tablespoons Flour
- 1 cup Chicken Broth
- 1 can Full Fat Coconut Milk
- 1 cup Spinach (fresh)
- 1 cup Spinach Pesto (divided into 2, half cups)
- 4 cups Shredded Chicken
Instructions
- Cook jumbo pasta shells to al dente according to the package directions. Drain and set aside until the assembly.
- In a large skillet, melt 2 tablespoons plant butter over medium heat.
- Once melted whisk in 2 tablespoons flour to make a roux. Cook for about 1 minute.
- Slowly pour in 1 cup chicken broth, a little at a time, whisking after each addition until you've mixed in all of the broth.
- Add 1 can coconut milk and cook down until thick, about 5 minutes.
- Remove from heat and stir in ½ cup spinach pesto and 1 cup fresh spinach. Set aside.
- Preheat the oven to 400°F.
- Mix together 4 cups shredded chicken and ½ cup spinach pesto in a medium bowl, then set aside.
- In a 9×13-inch baking dish, spread out the cooked jumbo pasta shells, split side up.
- Fill each jumbo shell with a heaping spoonful of the pesto chicken.
- Go back to fill the jumbo shells with a little more chicken if you have some leftover.
- Pour the creamy spinach pesto sauce on top of the chicken pesto stuffed shells and bake for 20 minutes.
- Remove from the oven and serve.