Stuffed Chicken Noodles
450kcal
Ingredients
- 8 oz wide noodles
- 2 boneless, skinless chicken breasts, thinly sliced (about 1 lb)
- 1 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 2 cups marinara sauce
- 0.5 cup shredded mozzarella cheese
- 1 tbsp chopped fresh parsley
Equipment
- Large skillet
- medium saucepan
- spatula or wooden spoon
- knife and cutting board
Method
- Cook the noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta, Parmesan, egg, oregano, garlic powder, and black pepper until well combined.
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook for 5-6 minutes, stirring occasionally, until no longer pink.
- Reduce heat to low. Stir in the cooked noodles and ricotta mixture, folding gently to coat evenly.
- Pour marinara sauce over the noodle mixture and sprinkle with mozzarella. Cover and simmer for 3–4 minutes until cheese melts.
- Garnish with fresh parsley before serving. Let rest for 2 minutes to allow flavors to blend.
Nutrition
Calories450kcalCarbohydrates32gProtein28gFat23gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol105mgSodium640mgPotassium510mgFiber3gSugar6gVitamin A1020IUVitamin C6mgCalcium310mgIron2.3mg
Notes
Swap in whole wheat or chickpea noodles for a healthier version. Want it spicier? Add a pinch of red pepper flakes. For dairy-free, try nutritional yeast and cashew ricotta. Keeps well in the fridge or freezer!