This week for Real Women of Philadelphia, I made Buffalo Chicken Stuffed Shells. Yup, you heard right, hot sauce, blue cheese, chicken, all stuffed in a shell!
Apparently I’m keeping with some HOT theme, lord knows why; it’s not like it ain’t hot enough already in Texas. ~ I’m smiling because I secretly love the weather, but it’s like some rite of passage that every Texan must complain about the weather, and talk about a drought. “Maaaan this is some drought we’re havin’ – we sure could use some rain….”
I told my husband, I’ve never been in Texas a summer where they WEREN’T having a drought! It’s a desert area!! I love, love, love it still. So, this hot little twist on your regular stuffed shells may have you squintin’ a little funny, but give it a shot, we can all cook a little outside the box a little. I think THESE stuffed shells sound like the perfect new twist on football this season….
***Oh, and if you happened to be a roommate of mine between August and December 2005 and living in Flagstaff, AZ or surrounding area, you’re mentioned in this video. I also shush my cat. HA.
~Peace, Love, and Buffalo Ya’ll!
Buffalo Chicken Stuffed Shells
Yield: Serves 8
1 package jumbo shells
2 chicken breasts
2/3 cup(s) of hot sauce
1/3 cup(s) of blue cheese
1 cup(s) of ricotta cheese
1 package Philadelphia Cooking Creme
1/3 cup(s) of parmesan
1/3 cup(s) of mozzarella
1 pinch of salt and pepper
12 ounce(s) of marinara sauce
Prepare pasta according to package, set aside.
Season chicken with salt/pepper. Cut chicken breasts into strips, cook on stovetop until juices run clear 8-10 minutes.
In a bowl, mix your shredded cheeses, blue cheese, ricotta and Philadelphia Cooking Creme. Mix well, and add chicken.
Stuff this mixture into the precious shells.
Bake at 350 degrees for 30-35 minutes or until thoroughly heated. During the last 10-15 minutes of cooking, pour marinara sauce on top of the shells.
Enjoy with your family or friends!