SPINACH ARTICHOKE AND CHICKEN STUFFED SHELLS

SPINACH ARTICHOKE AND CHICKEN STUFFED SHELLS 18 jumbo pasta shells about half of a 12-ounce box 2 cups chopped thawed artichoke hearts 2 cups chopped baby spinach 1 cup shredded cooked chicken 1 cup part-skim ricotta cheese 1 cup shredded mozzarella cheese 1 cup shredded parmesan cheese 1/2 teaspoon kosher salt 1/2 teaspoon fresh black pepper For the sauce 2 tablespoons salted butter 2 tablespoons corn starch or flour 2 1/2 cups chicken stock 1 cup low fat milk 1 teaspoon garlic powder 1/8 teaspoon nutmeg kosher salt and fresh black pepper to taste Bring a large pot of salted water to boil, and cook shells according to package directions. Drain and toss with a teaspoon of olive oil to keep them from sticking. Set aside. In a large bowl, combine the artichokes, spinach, chicken, ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese, salt and pepper until well combined. Set aside. In a large sauce pan, melt the butter. Whisk in the corn starch until a thick paste forms and continue cooking until golden brown. Slowly whisk in the chicken stock and cook until thickened. Add the milk, whisking constantly. Stir in the garlic powder and nutmeg. Season with salt and pepper, to taste. Preheat oven to 350 degrees. Pour 1/2 of the sauce into the bottom of a 9×13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell. Place each pasta shell in the sauce, seam side up. Pour the remaining sauce over the shells and sprinkle with the remaining cheese. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for 15 additional minutes. Sprinkle with parsley and serve immediately.