Saturday, August 19, 2006

Chicken, Spinach, and Pine Nut Stuffed Shells

Hey, special treat for me...the wife cooked for me. :) I was her loyal sous-chef and did some of the dirty work, but she was in control of what went where and when, and I just followed orders. The meal was just terrific, I honestly could not have done it better.

16 jumbo pasta shells
2 1/2 cups chopped cooked chicken meat
1/3 cup toasted pine nuts
1 package thawed chopped spinach
1/2 container ricotta cheese ( 237.5 g)
1 tsp salt
1 tsp oregano
1 tsp chili flakes
shredded chedder cheese
fresh parsley


1 tbsp olive oil
5 cloves garlic, minced
1 medium onion, diced
1 16 oz can of diced tomatoes
1/2 can of tomato paste
fresh parsley

1. In saute pan, heat olive oil and add onions and garlic until softened. Add diced tomatoes, paste, and parsley and simmer until reduced. Replace lost liquid with chicken stock and reduce again. Add a shot of vodka, combine, and set aside covered to keep warm.

2. Cook pasta shells, underdone and firm, then drain and set aside.

3. In large mixing bowl, combine all other ingrediants and stuff shells. Arrange in casserole dish and cover with the sauce, then shredded cheese and parsley. Cover with foil and bake at 350 for 1 hour. Serve with fresh parmesean and a twist of cracked pepper if you like.

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