4 boneless, skinless chicken breasts
1 stick of butter
1 lemon, juice only
1 packet dry Italian Dressing mix
2 c chopped fresh spinach
2 T chopped fresh basil
1 c ricotta cheese
1 c shredded mozzarella
1 box large shell pasta
1 jar alfredo sauce (I used Classico's Sun-Dried Tomato Alfredo and it was AMAZING!)
Place butter, chicken, lemon juice, and Italian dressing mix in the slow cooker, and let it cook on low for about 8 hours. When the chicken is fall-apart tender, shred it with forks, and stir in the spinach, basil, ricotta, and mozzarella.
Heat a pot of salted water, and boil the shell pasta according to the directions on the package, and heat the alfredo sauce in a saucepan until it's ready to serve.
When the shells are soft, drain them, and fill them with the cheesy chicken stuffing. Pour alfredo sauce on top, and sprinkle with parmesan cheese. Serve hot, and enjoy!
You could also use marinara or vodka sauce, or mix the alfredo sauce in with the cheesy chicken, and serve it over spagetti or macaroni noodles.