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CHICKEN - Chicken Stuffed Pasta With Roasted Garlic Cream Sauce
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| Chicken Stuffed Pasta With Roasted Garlic Cream Sauce ingredients: - for chicken filling | |
| 3 | boneless, skinless chicken breasts |
| Olive oil for drizzling | |
| 1 teaspoon | paprika |
| Salt | |
| pepper | |
| 1 | onion, chopped |
| 4 cloves | garlic, minced |
| 1 (10 ounce) can | rotel tomatoes, drained |
| 1/2 cup | sour cream |
| 1/4 cup | cilantro |
| 1 box | jumbo shells |
| - for roasted garlic cream sauce | |
| 4 tablespoons | butter |
| 3 tablespoons | flour |
| 2 cups | milk |
| 1/2 cup | parmesan cheese |
1 whole head garlic -
instructions:
1. Season each chicken breast well with olive oil, salt/pepper and paprika. Place the chicken on a baking pan and roast for 20 min.
2. In large pan drizzle olive oil and heat until it shimmers. Add onion and garlic and sauté until translucent. Shred the chicken and add to the fry pan along with the tomatoes, cilantro and sour cream. stir to combine, et aside to cool.
3. Bring a large pot of water to a boil. Season well with salt and add the jumbo shells. Cook according to the package directions and drain, set aside to cool.
4. Once the pasta has cooled, stuff the pasta shells with the chicken mixture and place them in a lightly greased 9x13 inch baking dish.
5. Preheat the oven to 400 degrees. cut off 1/4 inch off of the top of the head of garlic, exposing the cloves. drizzle with olive oil, salt/pepper to taste, wrap in aluminum foil and bake in the preheated oven for 30 - 35 minutes or until the cloves feel soft when pressed. Allow to cool and squeeze the garlic out of the cloves into a small bowl. Mash with a fork and set aside.
6. In a medium sized pot, add the butter and allow to melt. whisk in the flour and allow to cook for a couple minutes to cook off the flour taste. Whisk in the milk, and bring the mixture to a boil, stirring constantly. Reduce to a simmer and allow to thicken. Stir in mashed roasted garlic and parmesan cheese. Taste and season with salt/pepper to taste.
7. Pour the roasted garlic sauce over the stuffed shells. reduce the oven temperature to 350 degrees. Cover and bake in the preheated oven for 30 minutes or until bubbly. Remove cover and let the top brown, 10 min.
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