Chicken Stuffed Shells With Tomato Cream Sauce Food

STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
• Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
• Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
• For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

STUFFED SHELLS WITH VODKA-TOMATO CREAM SAUCE

Steps:

• Adjust an oven rack to the middle position; preheat to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
• Drain the shells and spread out on a rimmed baking sheet to cool.
• Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
• Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
• Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
• Cover the filled shells loosely with damp paper towels and set aside.
• Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
• Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
• Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
• Off the heat, season with salt and pepper to taste.
• Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
• Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
• Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
• Cool for 5 minutes.
• Sprinkle with basil and Parmesan before serving.

CHICKEN AND CHEESE STUFFED JUMBO SHELLS

Steps:

• 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 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
• In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
• Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

CHICKEN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
• In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
• Bake 30 minutes in the preheated oven, until bubbly.