Wow! What a crazy week it has been in Austin with SXSW! I’m glad to be back in my house and ready to restore some normalcy to my schedule.
However, while couch surfing last week I did throw together this dish at the last minute for my kind friends who let me crash at their place. On my way home one evening, I decide to cook for everyone. Dinner for 8 in an hour and a half and I hadn’t even gone to the grocery store yet… Bad planning on my part but with a few extra hands around to help, we threw together this awesome dish!
You’ll need:
32oz of Pasta shells
3 cups of Arugula
2 lbs Ground chicken
1 cup of shredded asiago cheese
16oz of Ricotta
8oz of Pistachios
1 jalapeño
3 cloves of garlic
1 white onion
Makes more than enough for 8…
Preheat oven to 350 degrees.
Start boiling those shells! They kind of take a while.
Mince up the garlic.
Mr. Sipes chopping up the onion!
And the jalapeño…
Throw that all in a skillet and start browning the chicken. Hold off on adding the garlic for a few minutes to keep it from burning. Add it in when about half the chicken is no longer pink.
Once you’ve got the pasta and meat going, remove the pistachios from their shell.
Then chop those up and set aside.
Once the pasta is tender, strain it. May also want to rinse the shells with cool water so they aren’t too hot to handle.
Make sure there isn’t any pink left in the chicken.
In a large mixing bowl, combine the chicken and ricotta.
Add the arugula and mix well.
Now enlist the help of a few friends to help stuff those shells!
Ta-da!
Arrange in a baking dish.
Sprinkle shredded asiago cheese and chopped pistachios over top.
Bake at 350 degrees for about 30minutes.
Yum!
I may have taken a few short cuts due to time constraints but I paired this dish with steamed broccoli.
And everybody’s favorite… Pillsbury garlic twists!
Thanks for helping out friends!
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