Shells And Grapes Recipes

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MINI SHELLS WITH GRAPE TOMATOES, GREEN BEANS, AND MOZZARELLA



Mini Shells with Grape Tomatoes, Green Beans, and Mozzarella image

Take advantage of colorful in season veggies to make this delicious recipe.

Provided by Food Network

Time 20m

Yield 4-6 servings

Number Of Ingredients 8

1 box Piccolini Rich in Fiber - White Mini Shells
4 tablespoons extra virgin olive oil, divided
1/2 lb fresh mozzarella cheese, diced
6 leaves fresh basil, chopped fine
1 clove garlic, minced
2 pints grape tomatoes, halved
1/2 lb fresh green beans, cut into 1-inch pieces
Salt and Pepper to taste

Steps:

  • Bring a large pot of water to boil. Season water with salt to taste (optional).
  • Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil.
  • Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow.
  • Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute.
  • Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes.
  • Stir in the marinated cheese mixture before serving.
  • 2011 Barilla. All Rights reserved.

SHELLS FILLED WITH CHICKEN CHOPPED SALAD



Shells Filled with Chicken Chopped Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 12 shells

Number Of Ingredients 18

Kosher salt
12 giant pasta shells (6 ounces)
2 tablespoons white balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 clove garlic, minced
1/3 cup extra-virgin olive oil
1 cup coarsely chopped baby arugula
1/2 cup diced feta cheese
1/3 cup thinly sliced sun-dried tomatoes
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
8 kalamata olives, pitted and chopped
1 cooked chicken breast, cut into 1/4-inch pieces to yield 1 cup of meat
1/2 avocado, peeled, seeded and finely diced
1/4 fennel bulb, chopped into 1/4-inch pieces
12 radicchio leaves from 1 small head

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta shells and cook until tender but still firm to the bite, stirring occasionally, 12 to 13 minutes. Drain and cool.
  • For the dressing: Combine the vinegar, lemon juice, salt, pepper and garlic in a small bowl. Gradually add the oil, whisking until the dressing is thick.
  • For the salad: In a large bowl, combine the arugula, feta, tomatoes, salt, pepper, olives, chicken, avocado and fennel.
  • Add the dressing to the salad and toss to coat.
  • Line each shell with a leaf of radicchio, trimming each leaf if too large for the pasta. Fill shells with salad, pressing slightly so salad will adhere. Arrange shells on a platter and serve.

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES



Sheet-Pan Chicken With Shallots and Grapes image

This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
  • Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN SALAD SHELLS



Chicken Salad Shells image

"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 4

1-1/2 pounds prepared chicken salad
1/2 cup seedless red grapes, halved
18 jumbo pasta shells, cooked, drained and cooled
2/3 cup ranch salad dressing

Steps:

  • In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.

Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

SHELLS AND GRAPES



SHELLS AND GRAPES image

Categories     Salad     Pasta

Yield 8 people

Number Of Ingredients 9

8 ounces uncooked shell macaroni
4 cups red seedless grapes
1/2 cup chopped scallions
3 onces Roquefort or blue cheese, crumbled
Salt & Pepper to taste
1 medium clove garlic, finely minced
1 cup mayonnaise
3 tablespoons fresh lemon juice
1/2 cup toassted walnut halves, optional

Steps:

  • Cook macaroni "al dente". Drain. While hot, combine with grapes, scallions, cheese, salt, pepper and garlic. Combine mayonnaise and lemon juice. Mix well. Stir into macaroni until evenlymixed. Refrigerate, covered, for several hours or overnight. Before serving, toss gently. Add walnuts if desired

SHELLS AND GRAPES



Shells And Grapes image

Definitely different. Similar to a Waldorf Salad in taste. I just had to try this one and halved the recipe with no problem at all.

Provided by TPubmgjbd

Categories     Pasta Shells

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces uncooked pasta shells
4 cups red seedless grapes
1/2 cup chopped green onion
3 ounces blue cheese, crumbled
salt and pepper
1 clove garlic, finely minced
1 cup mayonnaise
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped walnuts

Steps:

  • Cook pasta shells just until done.
  • Drain.
  • While pasta is still hot, add grapes, green onions, blue cheese, salt, pepper, garlic, and walnuts tossing well.
  • In a bowl, combine mayonnaise and lemon juice.
  • Stir into pasta until evenly mixed.
  • Refrigerate for several hours or overnight.
  • Before serving, toss gently.

Nutrition Facts : Calories 361.6, Fat 18.2, SaturatedFat 4, Cholesterol 15.6, Sodium 361.9, Carbohydrate 44.2, Fiber 2.3, Sugar 14.9, Protein 8.1

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