This comfort food recipe from the Pioneer Woman, Ree Drummond got great reviews from my squad. I actually made two types, one with pasta and one with zucchini for me and my lower carb friends.
Ingredients
- 20 whole jumbo pasta shells, cooked and drained or 20 long 1/4" slices of zucchini
- 2 whole boneless, skinless chicken breasts
- salt
- pepper
- olive oil, fro grilling and frying
- 3/4 cup ricotta cheese
- 3/4 cup cottage cheese
- 3/4 cup grated mozzarella cheese, plus more for topping the dish
- 2 cups grated parmesan cheese, plus more for topping the dish
- 2 whole eggs
- 1/4 cup minced fresh parsley
- 2 tbsp minced fresh basil
- 4 tbsp butter
- 2 tbsp flour
- 2 cup whole milk
- 1 cup heavy cream, plus more as needed
- 3 cloves garlic minced
Instructions
- Preheat oven to 375°. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux (the flour/butter mixture) turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. If using zucchini, place the filling along the long slices and roll them up like a pinwheel, Place them pinwheel side up in the baking dish. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!HAPPY EATING!!
