There are always a ton of fantastic recipes on the Kraft Canada website as well as their little magazine that they send to you in the mail.
The newest issue {Festive 2012} has a tun of mouth-watering recipes in there that I would love to try. One of them being the Fiesta Stuffed Pasta Shells. Such a simple and quick recipe and come on people, like, look at that picture? Does that not look freakin' divine?!
Anyways...I am sharing this recipe with you while creating this weeks grocery list
What better way to spend a super cold Sunday then under the covers, blogging, watching TV while this yummy dish is baking in the oven?
Fiesta Stuffed Pasta Shells
Prep: 25 min ~ Total: 1 hour ~ Makes: 8 servings
WHAT YOU NEED
1 tbsp. oil
1 red pepper, chopped
1/2 cup chopped red onions
2 cups chopped cooking chicken
1 cup canned refried beans
2 tbsp. taco seasoning mix
2 cups Kraft Tex Mex Shredded Cheese, divided
24 jumbo pasta shells, cooked
2 cups pasta sauce
1 cup salsa
2 green onions, thinly sliced
MAKE IT
HEAT oven to 350F.
HEAT oil in large skillet on medium-high heat. Add peppers and red onions; cook 4 min. or until crisp-tender. Add chicken, beans and taco seasoning; cook 3 min., stirring frequently. Stir in 1/2 cup cheese. Spoon into pasta shells, adding about 1 heaping tbsp. to each.
MIX pasta sauce and salsa; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add shells; top with remaining sauce. Cover
BAKE 25 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 to 10 min. or until melted. Top with green onions
Substitute: Substitute 1 can {28 fl oz/794 mL} enchilada sauce for the pasta sauce and salsa.
What an easy recipe!
Would you guys make it any different? I think I would use ground turkey or ground organic chicken instead of the chicken chunks. More tex-mex I would say. I would also love to add some mushrooms in there too to make it a bit heartier. I love adding mushrooms to everything.
What would you add or take it away?
How can you make this healthier?
No comments:
Post a Comment