Total Time
11hrs 20mins
Prep 11 hrs
Cook 20 mins

A fusion of German and Italian flavors - jumbo shells stuffed with chicken, spinach and a fresh lowfat German-style cheese called quark. Prep time includes the time to make the quark.

Ingredients Nutrition

Directions

  1. The night before, in a nonreactive container (glass or plastic), dissolve the nonfat dry milk in warm water
  2. Stir in buttermilk and rennet
  3. Allow to stand, undisturbed, in a warm place overnight (5 to 10 hours)
  4. Drain the liquid (called whey) and wrap cheese in cheesecloth and squeeze out as much liquid as possible
  5. Chill well
  6. Cut 2 ounces of mushrooms into quarters
  7. In a saucepan, place onions and mushrooms
  8. Top with chicken breasts and cover with white wine, chicken broth, lemon juice and basil leaves
  9. Bring to boil
  10. Reduce heat, cover and poach for 12 minutes
  11. Prepare shells according to package directions
  12. Remove chicken from pan and discard liquid
  13. allow chicken to cool
  14. Mince chicken
  15. Drain spinach, squeezing as much water from it as possible
  16. Chop remaining mushrooms
  17. Combine chicken, cheese, mushrooms, and spinach
  18. Fill shells
  19. Place shells in shallow baking dish and cover with spaghetti sauce
  20. bake at 350 degrees for 20 minutes
Most Helpful

5 5

These were delightful and I loved making my own cheese. The cheese fotos are in Raisin Apricot Quarkcake if you want to see them. I made about 25 shells... guess my chicken breasts were larger then yours lol... Great recipe Cathy.. Thanks