Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPasta And Pastasauces - Chicken-stuffed Shells
Famous Authors (View All Authors)
Pasta And Pastasauces - Chicken-stuffed Shells Post by :ToonChooi_Tan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :678

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
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.
If you like this book please share to your friends :

Pasta And Pastasauces - Spaghetti Broccoli Spaghetti Pie Pasta And Pastasauces - Spaghetti Broccoli Spaghetti Pie

Pasta And Pastasauces - Spaghetti Broccoli Spaghetti Pie
8 oz. spaghetti2 tbl. margarine1/2 cup grated Parmesan cheese2 eggs, beaten3 cups frozen cuts2 tbl. flour2 cups cooked chicken1 jar Alfredo sauce1/4 cup Italian flavored breadcrumbs1 tsp. butter, meltedPreheat oven to 350 degrees F.Cook spaghetti; drain. Add 2 margarine, Parmesan and eggs. Mix well and spread in a greased 9 or 10 inch pie pan.Combine frozen broccoli cuts, flour, 2 cups cooked chicken meat, and alfredo sauce. Pour into the crust. Combine breadcrumbs butter, and sprinkle on top of pie. Bake for 40 minutes. You can use tuna instead of chicken

Pasta And Pastasauces - Casserole Casserole -  Layered Mostaccioli Pasta And Pastasauces - Casserole Casserole - Layered Mostaccioli

Pasta And Pastasauces - Casserole Casserole -  Layered Mostaccioli
1 pound Italian sausage (hot or mild bulk) 1 large onion, chopped 1 green pepper, chopped 1 can crushed tomatoes (16-oz.) 1 can tomato paste (6-oz.) 1 paste can water 1 teaspoon oregano 1/4 teaspoon pepper 1/4 teaspoon basil 1/2 pound mostaccioli noodles, cooked and drained 3 cups Provolone cheese, shredded 2 cups ricotta cheese 1/4 cup chopped parsley 1/3 cup grated Parmesan cheese 1 beaten egg Brown sausage thoroughly; add onions and peppers. Saute until onions are lightly browned. Drain excess fat; leaving about 2 tablespoons for flavor. Stir in tomatoes, paste, water, and seasonings. Cover and simmer 30 minutes.