STUFFED SHELLS WITH VODKA-TOMATO CREAM SAUCE
Make and share this Stuffed Shells With Vodka-Tomato Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Adjust an oven rack to the middle position; preheat to 400°.
- Bring 4 quarts of water to a boil in a Dutch oven over high heat.
- Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
- Drain the shells and spread out on a rimmed baking sheet to cool.
- Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
- Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
- Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
- Cover the filled shells loosely with damp paper towels and set aside.
- Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
- Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
- Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
- Off the heat, season with salt and pepper to taste.
- Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
- Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
- Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
- Cool for 5 minutes.
- Sprinkle with basil and Parmesan before serving.
Nutrition Facts : Calories 477.9, Fat 23.6, SaturatedFat 13.3, Cholesterol 99.9, Sodium 156.7, Carbohydrate 41.7, Fiber 3.5, Sugar 5.1, Protein 17.4
TOMATO-CREAM STUFFED CHICKEN
This recipe works equally well for a weeknight meal or special occasion. The sun-dried tomato sauce is great with the chicken as well as grilled veggies. -Jaqui Humphrey, Kirkland, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.
Nutrition Facts : Calories 847 calories, Fat 65g fat (34g saturated fat), Cholesterol 265mg cholesterol, Sodium 612mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
CHICKEN STUFFED SHELLS WITH TOMATO CREAM SAUCE
Make and share this Chicken Stuffed Shells With Tomato Cream Sauce recipe from Food.com.
Provided by Stacie Lora
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cook shells according to package directions. Take 6 minutes off of cooking time. Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking.
- Meanwhile, season chicken on both sides with salt and pepper. Cut into small pieces. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides. Drain on paper towels.
- In same skillet, cook garlic, onion, carrot, celery and red pepper flakes. Cook 5 minutes. Add spinach, and cook 10 minutes more. Season with salt and pepper.
- Combine chicken and spinach mixture. purée in a food processor or blender. (If you have a small machine, do this in batches.).
- In a large bowl, combine ricotta, egg, Romano, parsley and basil. Season with salt and pepper and mix well. Add chicken purée and combine very well. Chill for 30 minutes.
- Meanwhile, prepare sauce. In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes.
- After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a hand blender, you can use it right in the pot). Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside.
- Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray. Place a thin layer of sauce in bottom of baking pan.
- Stuff shells with chicken mixture. (I find a pastry bag with no tip is ideal for this. If you don't have one, try a demitasse spoon.) Mixture should come to top of shells.
- Place shells in baking pan in a single layer. When all shells are filled, cover with sauce. Top with grated provolone, and parsley.
- Bake for 20 minutes. Cheese should be golden and sauce should be bubbly. Let sit for 10 minutes before serving.
- Note:.
- You can substitute half-and-half, or evaporated skim milk for the cream.
- The cream sauce can be made up to 2 days ahead.
- The entire dish can be made ahead of time and frozen (either baked or unbaked). Cover top with plastic wrap then aluminum foil. If unbaked: remove plastic wrap, and re-wrap with foil. Place in a low oven (250 degrees F.) and bake until a knife is easily inserted. Then raise heat to 350 degrees F. and bake as above. If baked: remove plastic wrap and rewrap with foil. Bake at 350 degrees F. until hot.
Nutrition Facts : Calories 1062.7, Fat 44.4, SaturatedFat 18.4, Cholesterol 218.4, Sodium 834.5, Carbohydrate 103, Fiber 12.6, Sugar 12.8, Protein 64
CHICKEN WITH TOMATO-CREAM SAUCE
A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. -Agnes Cooper, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.
Nutrition Facts : Calories 301 calories, Fat 16g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN AND CHEESE STUFFED JUMBO SHELLS
I came up with this based upon another recipe, but used things I had in the kitchen. It is a great alternative if your family or guests don't eat red meat!
Provided by ECHO2003
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.
- In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.
- Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
Nutrition Facts : Calories 705.2 calories, Carbohydrate 70.2 g, Cholesterol 145.2 mg, Fat 25.1 g, Fiber 4.9 g, Protein 48.6 g, SaturatedFat 13.4 g, Sodium 1402.2 mg, Sugar 14.4 g
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