Chicken Alfredo Stuffed Shells

CHICKEN ALFREDO STUFFED SHELLS

1 pkg. (12 oz.) jumbo pasta shells
1-1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
2 Tbsp. olive oil, divided
1/2 lb. sliced fresh baby portobello mushrooms
1 egg, beaten
1 carton (15 oz.) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbsp. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbsp. of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms. In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Makes 10 servings.