Italian Crock Pot Chicken
4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta
Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Sunday, February 14, 2010
Stuffed Pasta Shells
Stuffed Pasta Shells
½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce
Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6
½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce
Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6
Bruschetta Chicken Bake
Bruschetta Chicken Bake
1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg Chicken stuffing mix
1 ½ lbs boneless, skinless chicken breast, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
½ cup water
Preheat oven to 400. Place tomatoes with liquid in large bowl. Add garlic and stuffing mix and ½ cup water; stir until stuffing mix is moistened. Set aside. Place chicken in 9 x 13 baking dish, sprinkle with basil and 3/4 cup of cheese. Top with stuff mixture. Bake for 30 minutes or until chicken is cooked through. Top with remaining cheese.
Serves - 6
1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg Chicken stuffing mix
1 ½ lbs boneless, skinless chicken breast, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
½ cup water
Preheat oven to 400. Place tomatoes with liquid in large bowl. Add garlic and stuffing mix and ½ cup water; stir until stuffing mix is moistened. Set aside. Place chicken in 9 x 13 baking dish, sprinkle with basil and 3/4 cup of cheese. Top with stuff mixture. Bake for 30 minutes or until chicken is cooked through. Top with remaining cheese.
Serves - 6
Subscribe to:
Posts (Atom)
