How To make Low Fat Chicken Stuffed Shells

THE BEST CHICKEN STUFFED SHELLS YOU WILL EVER EAT! | HOW TO MAKE| CHEESE PULL

THE BEST CHICKEN STUFFED SHELLS YOU WILL EVER EAT! | HOW TO NAKE| CHEESE PULL

INGREDIENTS

one cube of chicken, flavored bouillon, Maggie
1 12 ounce box of jumbo shells
Water for boiling pasta
1.2 pounds chicken thighs skinless
1 Lime, 1/4 vinegar, 1 tablespoon of sour orange -(for cleaning meat)
2 tablespoons of extra-virgin olive oil
1 teaspoons of garlic powder
1 teaspoon of onion powder
1 teaspoon of creole seasoning
2 teaspoons of Kickin chicken seasoning,
1 teaspoon of cayenne pepper
1 teaspoon of adobo
1/4 cup of red bell peppers (diced)
1/4 cup green bell peppers (diced )
1/4 cup of onions (diced)
3 tablespoons of parsley, chopped
2 tablespoons of garlic butter
1 cup of Parmesan cheese, (packed)
1 cup of Gouda cheese
2 cup of mozzarella cheese
3 tablespoons of butter
2 garlic cloves, minced
2 teaspoon of onion powder
3 cups of heavy whipping cream
1/2 teaspoon of black pepper
1/4 teaspoon of salt
1 cup of ricotta cheese
1 8 ounce of cream cheese
1 teaspoon of sweet basil

DIRECTIONS

STEP 1- BOILING THE SHELLS
Boiling jumbo shells
Follow the recipe on the back of the box and
Add 1 cube of chicken flavored bouillon (Maggie) to the boiling water. When pasta is done cooking strain and add 1 teaspoon of butter. Set yo the side

STEP 2- CLEANING THE CHICKEN

1.2 pounds of skinless chicken breast
Remove some of the fat trimmings from the chicken
Clean chicken with
1 lime
1/4 cup of vinegar
rub the lime on the chicken and mix the chicken into the vinegar. Than rinse sanitizing mixture out of the chicken and pat the chicken dry with paper towels.

STEP 3 - SEASONING THE CHICKEN

Cut chicken into small pieces as seen in the Video. Place chicken into a bowl add 2 tablespoons of extra-virgin olive oil
1 teaspoons of garlic powder
1 teaspoon of onion powder
1 teaspoon of creole seasoning
2 teaspoons of Kickin chicken seasoning,
1 teaspoon of cayenne pepper
1 teaspoon of adobo

STEP 4 -COOKING THE CHICKEN

In a skillet at medium high heat 6/7 add 2 tablespoons of garlic butter. When the butter is completely melted add the seasoned chicken let cook for 2 minutes then add
1/4 cup of red bell peppers (diced)
1/4 cup green bell peppers (diced )
1/4 cup of onions (diced)
Mixed veggies well into the chicken then let cook
for approximately 10 minutes
Remove the chicken from the skillet and place it in a bowl set aside and let cool.

STEP 5 -MAKING THE ALFREDO SAUCE

Clean the skillet and place it back on the stove at medium high heat 6/7. Add
3 tablespoons of salted butter once butter has melted, add
2 garlic cloves, minced
2 teaspoon of onion powder
Mix and let cook for 2 minutes than add
3 cups of heavy whipping cream let mix well and let the heavy whipping cream come to a simmer then add
1 cup of Parmesan cheese, (packed)
1/2 cup of Gouda cheese,
1 cup of mozzarella cheese
Mix until all the cheeses has melted in the heavy whipping cream then add
2 tablespoons of all natural Parmesan Romano,
1/2 teaspoon of black pepper,
1/4 teaspoon of salt let cook for about 3 more minutes and then lower the heat to 2/3 and let it on the stove

STEP 6- MAKING THE FILLING

Get the bowl with the cook chicken that we cooked earlier in it and add
1 cup of ricotta cheese,
1 8 ounce of cream cheese room temperature,
1/2 of Gouda cheese,
1/2 cup of mozzarella cheese
2 tablespoons of all natural Parmesan Romano,
1 teaspoon of sweet basil ( if you do not have sweet basil and only have basil add 1 tablespoon of sugar)
1 teaspoons of parsley
Mix well

STEP 7- STUFFING SHELLS

Get a big oven safe pan add about one cup of Alfredo sauce to it, stuffed the shells as seen on video then place then in the pan. Do this until there is more filling or no more shells which ever comes first then pour the remainder of the Alfredo sauce on top of the stuffed shells. Add about 1/2 cup of mozzarella (more if needed) cheese on top of the pan. Sprinkle a little bit of smoke paprika (about 1/2 teaspoon).

STEP 8- COOKING

Play the stuff shells in the oven top rack at 350° for about 30 minutes or until the top is nice and gold.
Take outlet cool for approximately 5 to 10 minutes and enjoy

????????Servers 10 people 4 shells per person ????????
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Chicken Stuffed Pasta Shells

With the backdoor kitchen ( Chicken Stuffed Pasta Shells ) you will find the right way for indoor cooking on how to make this dish while still do the adjustments needed based on your preference and taste. In this cooking channel, You will be able to understand the cooking methods and techniques as well as new cooking ideas. You will learn cooking recipes from scratch, whether they are easy recipes, healthy recipes, or tasty recipes all the same through this mans kitchen cooking channel; where all food and cooking lovers coexist in one place. The ingredients quantities and brands that were used in this video are optional based on the no. of the servings needed and the brand preferred.
Simply ( Chicken Stuffed Pasta Shells ) Please enjoy it.


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#stuffedpasta #pastasauce #backdoorkitchen

Healthy Low-fat High Fiber Vegan Stuffed Shells

Homemade Chicken Alfredo Stuffed Shells #Food&#Recipes

Better than Mom's Stuffed Shells Recipe

These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.

Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.

My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.

PRINT OUT THIS RECIPE AT:

Ingredients for this recipe:

• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste

Homemade Stuffed Chicken and Shrimp Pasta Shells

Homemade Stuffed Chicken and Shrimp Pasta Shells

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#homemade #pasta #shrimp #shells #seafood