Thursday, June 29, 2017
GARLIC-PARMESAN CHICKEN STUFFED SHELLS
GARLIC-PARMESAN CHICKEN STUFFED SHELLS FOR TWO Serves 2 9 jumbo pasta shells 2 Tbsp unsalted butter 2 Tbsp minced garlic (about 4 cloves), divided 2 Tbsp all-purpose flour 1/4 tsp salt Pinch poultry seasoning 1-1/2 cups milk 1 cup cooked, shredded chicken 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 3/4 cup shredded mozzarella, divided 1 egg, lightly beaten 1/2 Tbsp fresh chopped herbs (parsley, basil, oregano), plus more for garnish 2 Tbsp Italian seasoned breadcrumbs Preheat oven to 350 degrees F. Lightly coat a 5×7-inch casserole dish with nonstick spray and set aside. Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool. In a medium saucepan, over medium heat, melt butter. Add 1 tablespoon garlic and saute until fragrant, stirring to avoid burning. Add flour, poultry seasoning, and salt. Whisk and cook for about 1 minute. Slowly add milk while stirring. Continue to stir and cook until thickened. Remove from heat. In a large bowl, mix together the chicken, ricotta, 1/2 cup mozzarella, Parmesan, egg, herbs, and remaining garlic. Spread 1/4 cup sauce on the bottom of the prepared casserole dish. Stuff each shell with some of the ricotta mixture and place on top of the sauce in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes, until golden and bubbly. Sprinkle with additional herbs, let stand for a couple of minutes and then serve.