Tonights Dinner, Chicken Alfredo Stuffed Shells. Below you will see that I cheated a bit, by using pre-made Alfredo Sauce, and buying a cooked rotisserie chicken. I like using a cooked rotisserie chicken because it shreds easily, and it cuts down the prep and cooking time.
This is one of my families favorite dinners!
Recipe:
- 1 lb. jumbo pasta shells
- 2 c. Shredded chicken
- 1 c. ricotta
- 3/4 c. shredded mozzarella
- 3/4 c. grated Parmesan
- 1/4 c. freshly chopped parsley, plus more for garnish
- kosher salt
- Freshly ground black pepper
- 3 oz. cream cheese, softened (not necessary but adds a nice thickness to the filling)
Directions:
- Preheat oven to 350º. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.
- In a large bowl, combine shredded chicken, ricotta, cream cheese, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.
- In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.
- Bake until warmed through and bubbly, 15 minutes.
- Broil for 2-3 minutes to give the mozzarella a nice quick toast.
- Garnish with parsley and serve.
Balsamic Pan Fried Brussels Sprouts
Directions
- Halve your sprouts
- Preheat about 3-4 table spoons of Avocado oil (or vegetable, peanut oil which ever you prefer) in a sauté pan.
- Add in your sprouts SLOWLY (be careful not to get splashed by the hot oil
- Flip sprouts occasionally until you get the desired char, about 10 minutes is how I like mine
- I finish mine off in the oven for additional 10 minutes to cook them through.
- Season with 21 Season Salute (Trader Joes), or just some Salt and Pepper
- Top with Balsamic Glaze (I buy the remade Glaze from Trader Joes)