No Win, New Recipe

I'm guessing our chili cook off at church on Sunday had at least 25 entries. Let me just start by saying that I did not win first place.......nor second.......or third. 

Kiss off cook off!

Just kidding.

I was actually pleasantly surprised at all the great combinations of chili. Chicken chili, beef chili, pork chili, and the two vegetarian chili's. The turn out was huge and most important was gathering together for family community. 


No win this year but watch out next year. I'm coming home with more than someone else's crock pot lid and far to much fiber.




After breaking all my nails this morning scraping off the chili crusties from my crock pot, I decided I really needed to change things up a bit so tonight's meal would not resemble last weeks class of food.


Why do I always say tonight's meal.


Don't answer that!


This week will be a bit of a hodge-podge of recipes and I just might say.......this mornings meal.......or, for lunch today.


Back to.......tonights meal.

What could it be.........

Chicken stuffed shells with

Alfredo thyme sauce

Ingredients

3 chicken breasts roasted and shredded

3 cups fresh spinach(if using frozen, use one box and squeeze all the water out)

1 pint of heavy cream

1 stick unsalted butter

1 garlic clove, minced

2 cups Parmesan cheese, grated

1 tsp fresh thyme

handful of fresh parsley

1/4 tsp cayenne pepper(or to taste)

15 Jumbo shells

1/4 cup panko bread crumbs

salt and pepper

Directions


Preheat oven to 350


Start by cooking pasta shells in boiling water for 12 minutes. Drain, but do not rinse and lay out on baking sheet to keep separated.


Meanwhile, melt and saute garlic in large heavy bottom pan set on medium heat. When butter is melted add cream. When cream begins to boil add a cup of Parmesan cheese; reduce heat to simmer and add thyme, cayenne, salt and pepper. Let simmer for 15 minutes. 


When sauce is slightly thickened add parsley and remove from heat. (taste at this point to make sure you don't need more salt)


In a large bowl put spinach, chicken and the remaining 1 cup of Parmesan cheese. Stir together and add 1/4 cup sauce.


Fill 15 shells with mixture to the brim. You want them to be nice and tight and full.
Set filled shells in whatever dish you have to fit 15 shells sprayed with cooking spray.
Pour the rest of the Alfredo thyme sauce over the top and sprinkle with panko crumbs. Bake for 20 minutes or until top is a little golden brown. Serves 3-4

Note: I double the recipe when I have friends over, but you could do it anyway and freeze the rest.

Maybe I should have taken this to the kiss cook off.