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Old 09-25-2006, 11:55 AM
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barbszy barbszy is offline
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Join Date: Sep 2002
Location: Southern NJ, near Philadelphia
Posts: 18,716
Chicken Stuffed Pasta Shells

as posted in WFD 07.06 by Sonya:

1 package jumbo pasta shells (12 oz)
4 skinless, boneless chicken breast halves - petitely cubed
3/4 cup onion, chopped
2-3 tablespoons olive oil
1 clove garlic
1 egg
1 cup bread crumbs - Italian okay
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup milk ( as needed)
8 ounces shredded mozzarella cheese
8 ounces shredded cheddar cheese or ricotta cheese (I like the cheddar)
1 (29 ounce) jar your favorite italian red sauce

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente. Drain & separate shells onto wax paper, let cool. In a bowl, mix bread crumbs, oregano and basil; set aside.

In a large skillet combine chicken, onion, garlic, and olive oil, cook 4-5 minutes, add egg and bread crumb mixture continue cooking until chicken is no longer pink. Stir in 1/2 of the shredded mozzarella and cheddar (or all of the ricotta) cook until cheese melts adding milk as needed for a smooth appearance and moist filling.

Fill shells with 1 tablespoon of chicken mixture and place in a lightly oiled shallow baking dish. Cover the shells with the red sauce and top with the remaining cheese. Cover with foil and bake until bubbly.

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