Cook Pasta: Cook Pasta according to package directions. Drain and set aside.
Cook Chicken: Season Chicken with Italian Seasoning, Sea Salt, and Black Pepper. Sous vide at 145°F (63°C) for 1 hour. Shred and set aside.
Prepare Sauce: In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 2 minutes until fragrant. Stir in Heavy Cream, Parmigiano-Reggiano, and White Truffle Oil. Season with Sea Salt and Black Pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Prepare Filling: In a bowl, combine Ricotta Cheese, Mozzarella Cheese, Parmigiano-Reggiano, Egg, and Prosciutto. Mix well.
Combine Filling and Chicken: Add shredded Chicken to the Filling mixture and combine.
Stuff Shells: Stuff each cooked Pasta Shell with the Chicken-Ricotta mixture.
Assemble and Bake: Spread a thin layer of Sauce in the bottom of a baking dish. Arrange stuffed Shells in the dish. Pour remaining Sauce over the Shells. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. Garnish with extra Parmigiano-Reggiano and a drizzle of White Truffle Oil before serving.
Ingredients
6
1 box450 gJumbo Pasta Shells-Bronze Die Cut
1 lb450 gOrganic Free-Range Chicken Breast
1 tsp5 mLItalian Seasoning
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLBlack Pepper-freshly ground
1/2 cup120 mLEuropean-Style Butter
6 cloves18 gGarlic-minced
3 cups720 mLHeavy Cream
1 cup115 gParmigiano-Reggiano-grated
1 tbsp15 mLWhite Truffle Oil
Saltto tasteSea
Pepperto tasteBlack -freshly ground
1 cup115 gWhole Milk Ricotta Cheese
1/2 cup55 gFresh Mozzarella-shredded
1/4 cup30 gParmigiano-Reggiano-grated
11Large Egg-pasture raised
4 oz115 gProsciutto-thinly sliced, chopped
Equipment
Large pot
Sous vide machine
Skillet
Large saucepan
Mixing bowl
9x13 inch baking dish
Instructions
Cook Pasta: Cook Pasta according to package directions. Drain and set aside.
Cook Chicken: Season Chicken with Italian Seasoning, Sea Salt, and Black Pepper. Sous vide at 145°F (63°C) for 1 hour. Shred and set aside.
Prepare Sauce: In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 2 minutes until fragrant. Stir in Heavy Cream, Parmigiano-Reggiano, and White Truffle Oil. Season with Sea Salt and Black Pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Prepare Filling: In a bowl, combine Ricotta Cheese, Mozzarella Cheese, Parmigiano-Reggiano, Egg, and Prosciutto. Mix well.
Combine Filling and Chicken: Add shredded Chicken to the Filling mixture and combine.
Stuff Shells: Stuff each cooked Pasta Shell with the Chicken-Ricotta mixture.
Assemble and Bake: Spread a thin layer of Sauce in the bottom of a baking dish. Arrange stuffed Shells in the dish. Pour remaining Sauce over the Shells. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. Garnish with extra Parmigiano-Reggiano and a drizzle of White Truffle Oil before serving.
Comments