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Full Online Book HomeLearning KitchenPasta And Pastasauces - Chicken-stuffed Shells
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Pasta And Pastasauces - Chicken-stuffed Shells Post by :ToonChooi_Tan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :613

Click below to download : Pasta And Pastasauces - Chicken-stuffed Shells (Format : PDF)

Pasta And Pastasauces - Chicken-stuffed Shells

1 tsp. olive oil
1 tsp. unsalted butter
2 cloves garlic -- chopped
1/2 red onion -- chopped
1 1/2 cups cooked chicken -- chopped
1 cup 1% low fat cottage cheese
12 oz. reduced fat mozzarella cheese -- shredded
1/2 tsp. salt
1 1/2 tsp. Penzey's Pasta Sprinkle -- or 1 1/2 tsp Mrs Dash Garlic & Herb
1/2 cup reduced fat mayonnaise
1 box jumbo shells
1 (26 oz.) jar pasta sauce
2 tbsp. Pasta Gusto Tomato & Olive -- optional
oregano
sprinkle Parmesan cheese -- freshly grated
sprinkle Romano cheese -- freshly grated
salt and pepper -- to taste


Put up a big pot of water. When boiling, add pasta and salt and cook according to package directions.

While the shells are cooking, heat a nonstick skillet. When hot, add oil and butter. When butter melts, add onion and garlic. Saute for a few minutes until the onion is translucent. Season with salt and pepper. Add cooked chicken and saute for a moment or two to warm. Pour onto paper towels and drain well.

Mix the cheeses, mayonnaise, salt, and Pasta Sprinkle or Mrs Dash in a medium sized bowl. When chicken mixture is drained place in bowl with cheese mixture. Mix well.

Mix together the sauce and the Pasta Gusto (if using). Mix well. Place a little of the sauce at the bottom of a 13x9" baking dish. Place shells in neat rows. Spoon the chicken mixture into each shell. Cover with the remaining sauce. Sprinkle with Parmesan cheese, Romano cheese, salt and pepper, and a bit of oregano.

Bake at 350°F for 15 minutes, covered with foil. When 15 minutes is up, remove foil and cook for another 10 minutes. Remove from oven and let sit for 5 minutes before eating.

Serve with a salad or some soup and some good bread, heated up.
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