Million Euro Stuffed Shells

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.

Steps

The night before , in a nonreactive container , dissolve the nonfat dry milk in warm water.

Stir in buttermilk and rennet.

Allow to stand , undisturbed , in a warm place overnight.

Drain the liquid and wrap cheese in cheesecloth and squeeze out as much liquid as possible.

Chill well.

Cut 2 ounces of mushrooms into quarters.

In a saucepan , place onions and mushrooms.

Top with chicken breasts and cover with white wine , chicken broth , lemon juice and basil leaves.

Bring to boil.

Reduce heat , cover and poach for 12 minutes.

Prepare shells according to package directions.

Remove chicken from pan and discard liquid.

Allow chicken to cool.

Mince chicken.

Drain spinach , squeezing as much water from it as possible.

Chop remaining mushrooms.

Combine chicken , cheese , mushrooms , and spinach.

Fill shells.

Place shells in shallow baking dish and cover with spaghetti sauce.

Bake at 350 degrees for 20 minutes.

Ingredients

rennet, warm water, nonfat dry milk powder, buttermilk, pasta shells, boneless skinless chicken breasts, onion, fresh shiitake mushrooms, white wine, chicken broth, fresh basil, fresh lemon juice, frozen spinach, spaghetti sauce