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

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

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.

Resources

• See More eHow Articles From HuggingtheCoast
• Enjoy More of Doug DuCap's Original Recipes!
• Hugging the Coast: A Celebration of Coastal Food & Travel

[Scarlett9284]

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

[Hawklady]

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