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Greek Style Chicken Stuffed Shells with a Lemony Sun Dried Tomato Alfredo Sauce
Ingredients
  • 24 large pasta shells
  • 3 oz bag Bella Sun Luci Sun Dried Tomato Halves
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • ¼ c Parmesan cheese
  • ¼ c Romano cheese
  • ¾ c artichoke hearts, drained and chopped into small pieces
  • 1 ½ c cooked chicken breast, chopped into small pieces
  • 2 c Italian style finely shredded cheese
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 lemon, zest and juice
  • 20 oz Alfredo sauce
  • 1 tbsp fresh dill, finely chopped
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