1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 egg, beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon 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 tablespoon 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
tablespoon of cheese mixture. Place in a greased 13-in. x 9-in.