Stovetop BBQ Chicken Shells and Cheese
Stovetop BBQ Chicken Shells and Cheese might be just the main course you are searching for. For $4.55 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 1178 calories, 64g of protein, and 51g of fat. This recipe serves 4. 1871 person were impressed by this recipe. A mixture of flour, gouda cheese, low fat milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 98%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Stovetop Buffalo Chicken Shells + Cheese, Stovetop BBQ Chicken: Juicy Barbecue Chicken, No Grill Required, and Stovetop Beef 'n' Shells.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
crumbled bacon for topping
1 cup of your favorite BBQ sauce
2 cooked chicken breasts, cut into cubes
2 teaspoons dijon mustard
1/4 cup flour
1 handful of fresh cilantro, chopped
1 handful of fresh parsley, chopped
4 ounces gouda cheese, freshly grated
4 green onions, thinly sliced
2 cups low-fat milk
2 tablespoons olive oil
1/2 teaspoon pepper
1 red onion, thinly sliced
1 teaspoon salt
4 tablespoons unsalted butter
4 ounces white cheddar cheese, freshly grated
4 cups whole wheat pasta shells
Equipment:
pot
whisk
colander
Cooking instruction summary:
Toss chicken with 1/2 cup of BBQ sauce and set aside.Heat a large soup-type pot over medium-low heat. Add olive oil and butter, then toss in sliced onions with salt and pepper. Cover and cook for 15-20 minutes, stirring occasionally until caramelized. While onions are cooking, prepare water for pasta and bring to a boil. I only cooked my pasta for about 5 minutes because it will go directly into the hot cheese sauce. I tried to time it so my pasta was done only a few minutes before adding it to the sauce, but if it's done much earlier, just set it aside in a colander.Increase heat to medium under the onions and add flour, whisking constantly to create a roux. Cook for 5 minutes, until golden and fragrant, stirring often. Add in milk, whisking constantly, and stir for another 5 minutes until slightly thickened. Reduce heat to medium-low and add in grated cheeses and mustard. Continue to stir until sauce is creamy and cheese has melted. Add in shells and stir to coat, then toss in chicken. Drizzle the rest of the BBQ sauce on top.Serve immediately with green onions, bacon, parsley and cilantro on top - and more sauce if desired!Note: this reheats well - just add a splash of milk and stir, stir, stir.
Step by step:
1. Toss chicken with 1/2 cup of BBQ sauce and set aside.
2. Heat a large soup-type pot over medium-low heat.
3. Add olive oil and butter, then toss in sliced onions with salt and pepper. Cover and cook for 15-20 minutes, stirring occasionally until caramelized. While onions are cooking, prepare water for pasta and bring to a boil. I only cooked my pasta for about 5 minutes because it will go directly into the hot cheese sauce. I tried to time it so my pasta was done only a few minutes before adding it to the sauce, but if it's done much earlier, just set it aside in a colander.Increase heat to medium under the onions and add flour, whisking constantly to create a roux. Cook for 5 minutes, until golden and fragrant, stirring often.
4. Add in milk, whisking constantly, and stir for another 5 minutes until slightly thickened. Reduce heat to medium-low and add in grated cheeses and mustard. Continue to stir until sauce is creamy and cheese has melted.
5. Add in shells and stir to coat, then toss in chicken.
6. Drizzle the rest of the BBQ sauce on top.
7. Serve immediately with green onions, bacon, parsley and cilantro on top - and more sauce if desired!Note: this reheats well - just add a splash of milk and stir, stir, stir.
Nutrition Information:
covered percent of daily need
