@bushragulfam.123: Yeah baby💌 @All Star Influencers @Tourism Malaysia @abdrahmansoltan @lyndarafikah #allstarinfluencersaward2026 #visitmalaysia2026 #visitmalaysia2027

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Friday 16 October 2026 15:49:21 GMT

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✰انا پرست✰ :

chui jayi ♥️

2026-10-16 16:41:17

32

･ﾟ: ✧ 𝓜𝓲𝓶𝓲 🎀 ✧:･ﾟ :

Ye kitchen me jatay e behosh hojati h😂

2026-10-16 19:58:07

9

foji hon yar😉 :

so sweet dear🥰😘

2026-10-17 03:48:09

1

Mainuddin :

beautiful

2026-10-17 03:08:12

1

Sabir Sindhi ✌️✌️🚩🚩💯 :

nice good 👍

2026-10-17 04:49:53

1

Falik RaJpOoT 🔥 :

❤ صلی اللّٰه علیــــه وآله وسلم ❤

2026-10-16 17:07:15

23

That was crazy :

Big fan😊

2026-10-16 17:05:40

7

Hussnian Prince :

nice looking 😊

2026-10-17 04:07:19

1

tayyab Abbas 🖤 :

👌🤠👻😺 ohh lovely

2026-10-16 17:03:14

8

basharat :

2026-10-16 15:52:19

12

SoNu Ge :

Kya ap msg dakhty ho...??

2026-10-16 16:38:34

9

Azizullah :

🥰🥰🥰🥰🥰🥰🥰🥰

2026-10-16 16:38:41

7

Iqra Aqdas :

کون کون نبیﷺ کا فین ہیں ❤️🥺

2026-10-16 19:56:04

8

ilyas 47302 :

🥰🥰

2026-10-16 16:36:16

7

unknown :

Assalam o Alaikum

2026-10-16 17:32:02

5

ش ہ ب ا ز :

Tedi

2026-10-16 17:10:19

5

꧁༒🥀🖤راجپوت بادشاہ༒꧂ :

2026-10-16 16:37:08

6

Sheikh Usman5275 :

❤️❤️❤️

2026-10-16 16:44:56

5

123456 :

Assalam o Alaikum

2026-10-16 17:31:02

6

Rizwan Gujjar :

mor

2026-10-16 17:10:05

6

فیصل آباد کی شہزادی۔ 👩‍🦰☺️❤️ :

me akeli soti hn yr

2026-10-16 16:16:11

22

فیصل آباد کی شہزادی۔ 👩‍🦰☺️❤️ :

do Bhai dono tabahi

2026-10-16 16:16:28

9

🦋بسمہ🫀 :

Cutie pie 🦋🫀

2026-10-16 16:36:55

10

accdemy :

😌I am online Quran teacher

2026-10-16 17:10:34

20

❤😘jarr bro🇦🇫❤ :

2026-10-16 15:52:32

9

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Creamy Chicken Stuffed Shells Ingredients 1. Jumbo Pasta Shells – 12 oz 2. Boneless Skinless Chicken Breasts – 1 1/2 lb 3. Olive Oil – 2 tbsp 4. Garlic – 4 cloves, minced 5. Yellow Onion – 1 medium, finely diced 6. Crushed Tomatoes – 28 oz 7. Tomato Paste – 2 tbsp 8. Heavy Cream – 1 cup 9. Italian Seasoning – 2 tsp 10. Paprika – 1 tsp 11. Salt – 1 1/2 tsp 12. Black Pepper – 1 tsp 13. Cream Cheese – 8 oz, softened 14. Ricotta Cheese – 1 cup 15. Mozzarella Cheese – 2 1/2 cups, shredded 16. Parmesan Cheese – 1/2 cup, grated 17. Chicken Broth – 1 cup 18. Fresh Parsley – 1/4 cup, chopped Recipe 1. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 2 minutes less than the package directions. Drain carefully, rinse with cool water, and set the shells aside so they do not continue cooking. 2. Pat the chicken breasts dry and season both sides with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, paprika, and 1 teaspoon of the Italian seasoning. 3. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until deeply golden, then transfer it to a plate and let it rest for several minutes. 4. Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant. 5. Stir in the crushed tomatoes, tomato paste, chicken broth, remaining Italian seasoning, remaining salt, and remaining black pepper. Simmer the sauce for 8–10 minutes, stirring occasionally. 6. Lower the heat and stir the heavy cream into the tomato sauce until smooth and creamy. Simmer gently for another 2–3 minutes without allowing the sauce to boil vigorously. 7. Chop or shred the rested chicken into small pieces. In a large bowl, combine the chicken, cream cheese, ricotta, 1 cup of mozzarella, Parmesan, and half of the chopped parsley. 8. Spoon about 1 cup of the creamy tomato sauce into the bottom of a large slow-cooker-safe baking dish or casserole dish. Fill each cooked pasta shell generously with the chicken and cheese mixture. 9. Arrange the stuffed shells snugly in the sauce with the filling facing upward. Pour the remaining creamy tomato sauce around and partially over the shells, making sure the pasta is well coated. 10. Cover the dish tightly with foil and bake at 375°F for 25 minutes. Remove the foil, sprinkle the remaining 1 1/2 cups of mozzarella evenly over the shells, and return to the oven. 11. Bake uncovered for another 10–15 minutes, until the cheese is completely melted, bubbling, and lightly golden around the edges. For extra browning, broil for 1–2 minutes while watching closely. 12. Remove the dish from the oven and let it rest for 5 minutes so the creamy filling settles. Garnish generously with the remaining fresh parsley and serve the shells hot with the extra sauce spooned over the top. Follow for more delicious homemade comfort food recipes!

Creamy Chicken Stuffed Shells Ingredients 1. Jumbo Pasta Shells – 12 oz 2. Boneless Skinless Chicken Breasts – 1 1/2 lb 3. Olive Oil – 2 tbsp 4. Garlic – 4 cloves, minced 5. Yellow Onion – 1 medium, finely diced 6. Crushed Tomatoes – 28 oz 7. Tomato Paste – 2 tbsp 8. Heavy Cream – 1 cup 9. Italian Seasoning – 2 tsp 10. Paprika – 1 tsp 11. Salt – 1 1/2 tsp 12. Black Pepper – 1 tsp 13. Cream Cheese – 8 oz, softened 14. Ricotta Cheese – 1 cup 15. Mozzarella Cheese – 2 1/2 cups, shredded 16. Parmesan Cheese – 1/2 cup, grated 17. Chicken Broth – 1 cup 18. Fresh Parsley – 1/4 cup, chopped Recipe 1. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 2 minutes less than the package directions. Drain carefully, rinse with cool water, and set the shells aside so they do not continue cooking. 2. Pat the chicken breasts dry and season both sides with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, paprika, and 1 teaspoon of the Italian seasoning. 3. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until deeply golden, then transfer it to a plate and let it rest for several minutes. 4. Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant. 5. Stir in the crushed tomatoes, tomato paste, chicken broth, remaining Italian seasoning, remaining salt, and remaining black pepper. Simmer the sauce for 8–10 minutes, stirring occasionally. 6. Lower the heat and stir the heavy cream into the tomato sauce until smooth and creamy. Simmer gently for another 2–3 minutes without allowing the sauce to boil vigorously. 7. Chop or shred the rested chicken into small pieces. In a large bowl, combine the chicken, cream cheese, ricotta, 1 cup of mozzarella, Parmesan, and half of the chopped parsley. 8. Spoon about 1 cup of the creamy tomato sauce into the bottom of a large slow-cooker-safe baking dish or casserole dish. Fill each cooked pasta shell generously with the chicken and cheese mixture. 9. Arrange the stuffed shells snugly in the sauce with the filling facing upward. Pour the remaining creamy tomato sauce around and partially over the shells, making sure the pasta is well coated. 10. Cover the dish tightly with foil and bake at 375°F for 25 minutes. Remove the foil, sprinkle the remaining 1 1/2 cups of mozzarella evenly over the shells, and return to the oven. 11. Bake uncovered for another 10–15 minutes, until the cheese is completely melted, bubbling, and lightly golden around the edges. For extra browning, broil for 1–2 minutes while watching closely. 12. Remove the dish from the oven and let it rest for 5 minutes so the creamy filling settles. Garnish generously with the remaining fresh parsley and serve the shells hot with the extra sauce spooned over the top. Follow for more delicious homemade comfort food recipes!

اغاني زمن اسكت 😂😂😂#الشعب_الصيني_ماله_حل😂😂 #سوودانيز_تيك_توك_مشاهير_السودان🇸🇩 #ypfッ

اغاني زمن اسكت 😂😂😂#الشعب_الصيني_ماله_حل😂😂 #سوودانيز_تيك_توك_مشاهير_السودان🇸🇩 #ypfッ

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morning peepz! #fyp #NBA #viral #contentonly #filipino

morning peepz! #fyp #NBA #viral #contentonly #filipino

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