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@truonglonbucac10c6:

10c6 cdkt-kỉ thuật công thương
10c6 cdkt-kỉ thuật công thương
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Region: VN
Thursday 08 October 2026 05:08:58 GMT
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iamduchuy1
Nguyen Duc Huy :
Nhớ nhau chưa ng ae
2026-10-08 16:13:54
0
lih.045
lih. :
chất quáaa-)
2026-10-08 10:44:23
0
nlk.nh510
𝙆𝙝𝙖𝙣𝙝 𝙉𝙝𝙖𝙣 :
😂
2026-10-09 03:41:45
0
ptt21_10
PhamPhuongThuy🍄 :
@tôm tít🍬 m chất e nhỉ🙂
2026-10-09 15:43:38
1
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Buffalo Chicken Shells with Cheddar Parmesan Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into thick chunks 12 ounces dry medium pasta shells 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 4 garlic cloves, minced, divided ½ teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon salt, or to taste ⅓ cup Buffalo wing sauce 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1¼ cups freshly shredded sharp cheddar ¾ cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 green onions, thinly sliced ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the shells in well-salted water until al dente. Reserve about 1 cup pasta water before draining. 2. Season the chicken with garlic powder, smoked paprika, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook until golden-brown with lightly crisp seared edges and fully cooked through. 3. Add 1 tablespoon butter, half the garlic, and the Buffalo sauce. Toss until the chicken is evenly coated in the glossy Buffalo garlic butter, then transfer it to a plate. 4. Melt the remaining butter in the skillet and add the remaining garlic. Pour in the heavy cream and milk, stir in the cream cheese, and cook gently until smooth. 5. Remove from heat and melt in the cheddar, mozzarella, and Parmesan. Toss with the shells until the sauce fills every center and coats the outside generously. Add pasta water only if needed. Serve beside the Buffalo chicken and finish with green onions. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 780 per serving
Buffalo Chicken Shells with Cheddar Parmesan Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into thick chunks 12 ounces dry medium pasta shells 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 4 garlic cloves, minced, divided ½ teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon salt, or to taste ⅓ cup Buffalo wing sauce 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1¼ cups freshly shredded sharp cheddar ¾ cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 green onions, thinly sliced ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the shells in well-salted water until al dente. Reserve about 1 cup pasta water before draining. 2. Season the chicken with garlic powder, smoked paprika, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook until golden-brown with lightly crisp seared edges and fully cooked through. 3. Add 1 tablespoon butter, half the garlic, and the Buffalo sauce. Toss until the chicken is evenly coated in the glossy Buffalo garlic butter, then transfer it to a plate. 4. Melt the remaining butter in the skillet and add the remaining garlic. Pour in the heavy cream and milk, stir in the cream cheese, and cook gently until smooth. 5. Remove from heat and melt in the cheddar, mozzarella, and Parmesan. Toss with the shells until the sauce fills every center and coats the outside generously. Add pasta water only if needed. Serve beside the Buffalo chicken and finish with green onions. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 780 per serving

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