1.5 -2 lbs boneless, skinless chicken thighs
1lb ricotta whole milk cheese
1/4 cup or more Romano/Porcine hard cheese, grated
chicken bouillon powder
salt and pepper
Fresh or frozen spinach
Fresh or dry oregano and/or parsley and/or basil
1 box of jumbo pasta shells
16 oz jar of tomato sauce or if adventurous, make it yourself!
With both olive oil and butter, a sprinkle of chicken bouillon, cook the chicken thighs until no longer pink. Shred chicken, removing any fat. Cook shells per instructions, al dente’. Pre-heat oven to 400 degrees. In a large bowl combine all of the remaining ingredients, except red sauce, with the shredded chicken. Using a tablespoon, stuff the shells with the mixture. I used a large, deep (there are 2 layers of shells in the photo above) iron skillet, however a 9 x 12 Pyrex dish will also be suitable. Top with red sauce and if desired, more Romano cheese. Bake for 30 minutes. Serve with a Caesar salad and fresh bread.