Slow Cooked Chicken Stuffed Pasta with Roasted Galic Cream Sauce

By JanetLynn198

Ingredients

• STUFFING
• 3 chicken breasts
• 1 tsp paprika
• 1 onion
• 4 cloves garlic
• 1 (10oz) can rotel tomatoes, drained
• 1/2 cup sour cream
• 1/4 cup cilantro
• 1 box jumbo shells
• SAUCE
• 4 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1/2 cup parmesan cheese
• 1 whole head of garlic

Preparation

Step 1

Season each chicken breast with salt, pepper and paprika to taste. Place the chicken in the bottom of the slow cooker. Add the chopped onion and garlic on top. Turn to low and cook about 6 hours until chicken is cooked through and will shred easily.


Once cooked, shred chicken, add back to juices and combine with tomatoes, cilantro and sour cream, set aside.

Bring a large pot of water to boil. Season water with salt and oil and add shells. Cook according to package directions then set aside to cool.

Once everything has combined and cooled, stuff shells with chicken mixture and lay in the bottom of a lightly greased 13x9" baking dish.

Roast garlic clove by preheating oven to 400F. Cut off the top 1/4" of the garlic clove, drizzle with olive oil, salt and pepper to taste, and wrap in aluminum foil. Bake 30-40 minutes until garlic feels soft when squeezed. Allow to cool. Squeeze roasted garlic into bowl and mash with fork.

In a medium pot, melt the butter. Whisk in the flour and continue to cook for a few minutes. Then add milk and bring mixture to a boil, stirring constantly. Reduce to simmer and allow to thicken. Stir in mashed roasted garlic and parmesan cheese. Season sauce with salt and pepper to taste, then pour over stuffed shells.

Reduce oven temp to 350F, cover and bake for 30 mins or until bubbly.