Saturday, December 5, 2009

Cheesy Shells and Chicken

We love shells and cheese in our home.
It's an American Classic.
So, when I found this Martha Stewart recipe I had to put it to the test.
Like always, I changed it around a bit.
I have trouble following directions I think..

Anyway, make it! It's delicious.

Try it my way


  • Coarse salt and ground pepper
  • Vegetable oil, for grates
  • 1 1/2 pounds chicken cutlets
  • 8 ounces medium pasta shells
  • 1 pint cherry or grape tomatoes, halved
  • 4 ounces fresh mozzarella, cut into 1/4-inch cubes
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 tablespoons butter
  • 1/4 pint heavy cream

  1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into cubes.
  2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add mozzarella, heavy cream, parmesan, and butter. Toss while adding reserved water (little at a time) until creamy.
  3. Add chicken, tomatoes, and parsley. Toss to combine. Serve with more Parmesan and ground cracked peppercorn.