Artichoke and Diced Chicken Stuffed Shells

Recipe: Tasty Kitchen, butterbean

1 whole onion, diced finely
1 jar artichokes, diced finely
1 small container ricotta cheese
2 cups grated parmesan cheese
2 TBSP parsley, chopped finely
2 TBSP basil, chopped finely
1 whole block of fresh mozzarella cheese, sliced
1 package large pasta shells, cooked in salt water (pkg. directions)
3 cups marinara sauce
1 whole chicken breast, diced

Cook onions until slightly golden. Add chicken until cooked and juices run clear. Add chopped artichoke and cook for 2-3 minutes - just to heat through. Add this mixture to the basil, parsley, parmesan and ricotta cheese mixture. Add salt and pepper to taste.

Spread half of marinara sauce on the bottom of pan to prevent sticking. Stuff cooked shells with mixture. Cover with other half of marinara sauce. Top with slices of mozzarella cheese. Bake at 450 for 25 minutes until the cheese turns a golden brown.

A good dish with lots of flavor. I'll probably make it again.