Chicken Salad Stuffed Pasta Shells Food

SHELLS FILLED WITH CHICKEN CHOPPED SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.
• For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.
• For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
• Add the dressing to the salad and toss to coat.
• Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.

THE BEST STUFFED SHELLS

Steps:

• For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
• Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
• For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
• Preheat the oven to 375 degrees F.
• Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
• Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
• Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

CHICKEN SALAD-STUFFED SHELLS

Steps:

• In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.

SALAD STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
• Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

STUFFED SHELL APPETIZERS

Steps:

• Throw this whole mess in your food processor.
• Pulse and process until it's all well blended.
• Using a spoon, fill cooled shells.
• Cover with plastic film and chill in fridge until ready to serve.

CHICKEN AND VEGGIE STUFFED PASTA SHELLS

Steps:

• For the chicken.
• Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
• Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
• Refrigerate for at least 30 mins.(you can marinate longer if you like).
• Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
• Remove from oven and cool enough to handle.
• For the veggies.
• In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
• Add zucchini and cook for 3 more minutes.
• Stir in chopped tomatoes.
• Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
• Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
• Pasta shells.
• Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
• When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
• Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
• Take and drain pasta shells let cool enough to handle.
• Take shells and stuff with mixture.
• Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
• Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.

CHICKEN STUFFED PASTA SHELLS

Steps:

• In a large bowl, combine the stuffing, chicken, peas and mayonnaise; spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine soup and water; pour over shells. Sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley.