Saturday, April 18, 2009

Chicken Stuffed Shells!


These were SO good. I highly recommend making them. Today. YUM.


I had been craving stuffed shells with ricotta cheese, I have no idea why, and was inspired by this recipe. I had bought some, but not all of the ingredients, so altered things to my liking. I was extremely pleased with the results. These made for an excellent dinner and tasty leftovers the next day!


Chicken Stuffed Shells

About 20 jumbo pasta shells (I cooked the box, but had leftover)
3-5 garlic cloves, depending on your level of garlic love, pressed
A good handful of fresh basil leaves
Ricotta Cheese (My container had about 1 3/4 C or so in it)
1 C or so of freshly grated other cheese, mine was a blend of parmesan, asiago, and fontina.
1 large chicken breast, up to a breast and a half
1/3C Italian Breadcrumbs
Spaghetti Sauce (I used both homemade meat sauce, made with just ground beef and Trader Joes Garlic Marinara)

Cook your chicken in a skillet. Flavor with garlic powder, or whatever other herbs you enjoy. Meanwhile, prepare your pasta shells by package directions. Once the chicken is cooked through and cool enough to handle, shred into small pieces with a fork or with your fingers. Add the chicken to a large bowl and combine with the ricotta, other grated cheese, pressed garlic cloves, breadcrumbs, about .5 to 1 tsp of oregano and parsley, and a handful, maybe 7-9 basil leaves torn into small pieces. Mix together well with a spoon.

Layer the bottom of a 13x9 inch pan with pasta sauce.

Stuff your pasta shells with your cheese and chicken mixture and lay open side up in the pan. Cover with more sauce and sprinkle with more town basil leaves and grated cheese.

Bake for about 20-25 minutes or so at 350 degrees.



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