Ingredients
3 cups shredded chicken
1 -16 ounce ricotta cheese, whipped
¼ cup butter, unsalted
1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot
16 ounces large shell pasta
Salt and pepper to taste, (optional)
2 cups Monterey Jack cheese
How To Make Stuffed Buffalo Chicken Shell
Reheat the shredded chicken in a skillet for just a few minutes
Melt in the butter with the shredded chicken and add in the cayenne pepper
Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.
In a bowl, place the cheese in and add the shredded chicken
Refrigerate this mix for at least 3 hours.
Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm
Drain the pasta
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