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How to Make Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts

Member
By huggingthecoast
User-Submitted Article
(2 Ratings)
So delicious and festive for the holidays!
So delicious and festive for the holidays!

I’d been thinking about making stuffed shells recently and wanted to do a slightly different twist on the classics, but I just wasn’t finding an inspiring motivation. When I started working with pomegranates, though, the lightbulb went off!

Just thinking about it made me dizzy: bright bursts of sweet pomegranate in a filling of creamy ricotta and shredded chicken (yes!); a topping of Gorgonzola cream with toasted pine nuts (perfect!); and…..something else…a simple, fresh note to tie it all together…homemade parsley oil!

Difficulty: Easy
Instructions

Things You'll Need:

  • 20 jumbo shells (about half of a 12 oz box)
  • 1 - 15 oz container ricotta cheese
  • 1 cup pomegranate arils, divided (I used Pom Wonderful Fresh Pomegranates)
  • 1 cup shredded cooked chicken (this is a great use of leftover rotisserie chicken)
  • 1 Tbsp finely minced parsley
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 large egg, beaten
  • 2 - 3 Tbsp pine nuts
  • 1/4 lb Gorgonzola cheese, crumbled
  • 1/2 cup chicken broth
  • 1/4 cup parsley leaves, lightly packed
  • 1/4 cup extra virgin olive oil
  • Pinch of salt
  1. Step 1
    The Joys of Fresh Pomegranates!
    The Joys of Fresh Pomegranates!

    Cook the shells according to package directions. While the shells are cooking, gently combine the ricotta cheese, 2/3 cup of pomegranate arils, shredded chicken, minced parsley, salt, and pepper. Taste and add more salt if necessary, then mix in the beaten egg.

  2. Step 2

    Toast the pine nuts over medium heat, stirring regularly, until nuts are lightly golden (about 2 - 4 minutes.) Remove from pan and set aside. Preheat the oven to 325 degrees.

  3. Step 3

    When shells are cooked, drain well and rinse with cold water. Fill each shell with about 2 tablespoons of the cheese/pomegranate mixture and place in a lightly-oiled baking dish or casserole.

  4. Step 4

    In a blender or food processor, mix the Gorgonzola with the chicken broth until well blended. Spoon the mixture over the tops of the stuffed shells and bake, covered, for 20 - 25 minutes until filling is set. When cooked, you can finish the dish under the broiler for a minute of two until the topping is lightly colored, if desired.

  5. Step 5

    While the shells are baking, combine the parsley leaves, olive oil, and salt in a blender or food processor until very well blended.

  6. Step 6

    To serve: drizzle each serving with a little parsley oil, then sprinkle with pine nuts and the remaining pomegranate arils. Serves 4 as an entree; 5-6 as an appetizer.

Comments  

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on 11/27/2008 This sounds great! Will have to print out and try it. Thanks!

Hawklady said

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on 11/26/2008 Oh this sounds FABulous!!! And so simple but elegant. I can't wait to try it! Thanks for sharing!

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