Today we’re sharing this exceptional dish from AllRecipes – because we’ve recently fell in love with its exact ingredients list and prep instructions. One suggestion that comes at the end of the video – which we think are helpful knowing from the outset – is to cook and brown the chicken breast first then set aside until the end (to prevent overcooking). We would also recommend adding some garlic and onion for a bit more flavor, and using low-sodium chicken broth or stock to cut down on salt content. Enjoy!
Posts Tagged ‘pasta recipe’
This year, we’re trying something a little different with our Thanksgiving leftovers. If you have a favorite casserole, pot pie or stew you like making with Turkey Day fixings, share the recipe in the comments!
What You’ll Need:
- 9×13-inch baking dish
- food processor
- stand mixer
- 12 ounces jumbo pasta shells
- 2 cups cooked turkey
- 1½ cups leftover stuffing
- 4 ounces
cream cheese, softened
- 1/2 cup Parmesan cheese
- 1/3 cup mayonnaise
- 3 cups shredded
- 1¾ cups leftover turkey gravy
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cook jumbo pasta shells according to package directions. Meanwhile, place turkey and stuffing in food processor, and pulse until finely ground. Move to the bowl of a stand mixer and add in cream cheese, Parmesan cheese, mayonnaise and 1½ cups of mozzarella. Mix on medium-low until well blended.
- Spread ½ cup of gravy on the bottom of the prepared dish. Stuff each pasta shell with turkey mixture and tightly arrange in the. Top with remaining mozzarella cheese and gravy.
- Cover and bake for 45 minutes. Uncover and bake for an additional 10 minutes until top is brown and bubbly. Cool for at least 5 minutes before serving. Enjoy!
Pasta salads are a summer staple, and their quantity and versatility (as a meal, side dish or snack) make them perfect for serving at barbecues and seasonal parties. Therefore, we’re highlighting four pasta salad recipes from our blog just in time for the Fourth of July (click on the titles for full ingredient lists and directions).
Perhaps the most standard pasta salad, this one is made with, of course, rotini, but also cubed cheddar, bell pepper, cucumber and tomato – although you could substitute and add just about any vegetable.
We like this pasta salad with rotini too, and its mayonnaise bases offers a creamy alternative to Italian dressing based pasta salads.
Back to the Italian dressing, this hearty dish is made indulgent with cheese-filled tortellini.
One of our new favorites, the key ingredient here is fresh ginger.
What’s your favorite pasta salad dish? Share in the comments below, and tell us about your favorite summertime recipes!