Stuffed Shells Overload

Step 1: Season Pasta Water

Add 1 tablespoon of chicken bouillon to approximately 12 cups of boiling water. Stir to combine.

Step 2: Season Chicken Cutlets

Season both sides of the chicken breast cutlets with 1 teaspoon of Dan-O's, 2 teaspoons of onion powder, 2 teaspoons of Accent, 1 teaspoon of Creole seasoning, 1 teaspoon of garlic black pepper, and 1 teaspoon of smoked paprika per side. Drizzle with olive oil and rub the seasonings in.

Step 3: Season Shrimp

Season the cleaned, cooked shrimp with 2 teaspoons of onion powder, 1 teaspoon of Dan-O's, 2 teaspoons of Accent, 1 teaspoon of garlic black pepper, and 1 teaspoon of smoked paprika. Drizzle with olive oil and toss to coat.

Step 4: Cook Pasta Shells

Add the jumbo shells to the seasoned boiling water. Cook according to package directions until al dente (approximately 10-12 minutes).

Step 5: Cook Chicken and Shrimp

Heat two pans with avocado oil. Add the seasoned chicken cutlets to one pan and cook until golden brown and cooked through (about 3-4 minutes per side). In the second pan, add the seasoned shrimp and cook for 2-3 minutes until heated through and slightly browned. Remove chicken and shrimp from pans, reserving the chicken drippings in one pan.

Step 6: Dice Chicken

Dice or shred the cooked chicken breast into small pieces.

Step 7: Prepare the Sauce Base

Using the pan with the reserved chicken drippings, add 2 tablespoons of minced garlic. Sauté for 1-2 minutes until fragrant and lightly browned. Add 1 cup of diced tomatoes and cook for a few moments until slightly softened.

Step 8: Build the Cream Sauce

Pour in 4 cups of heavy cream and stir. Add the diced chicken back into the pan. Stir in 1/2 cup of Parmesan shreds. Season the sauce with 3 teaspoons of Accent, 2 teaspoons of garlic black pepper, 2 teaspoons of Dan-O's, 3 teaspoons of onion powder, and 1 teaspoon of Slap Ya Mama. Stir well.

Step 9: Add Spinach to Sauce

Add 10 oz of spinach to the sauce. Stir until the spinach wilts and the sauce thickens slightly, about 3-4 minutes. Once the sauce is ready, mix in the cooked shrimp.

Step 10: Stuff and Assemble Shells

Lightly spray a baking dish with non-stick spray. Pour a small amount of the sauce mixture onto the bottom of the dish to create a base. Take each cooked jumbo shell, add a little sauce, a pinch of Parmesan cheese, and then fill generously with the chicken and shrimp mixture. Arrange the stuffed shells in the baking dish.

Step 11: Bake Stuffed Shells

Pour the remaining sauce over the stuffed shells, ensuring they are all covered. Sprinkle with 1/4 cup of chopped fresh parsley, followed by 1 cup of Parmesan cheese and 1 cup of mozzarella cheese. Bake in a preheated oven at 375°F (or 400°F) for approximately 20 minutes, or until the cheese is melted and bubbly and the dish is heated through.

Step 12: Prepare Garlic Bread

Melt 3 tablespoons of Blue Bonnet butter and 2 tablespoons of garlic butter together. Heat a pan over medium heat. Dip each slice of French bread into the melted butter mixture and place it in the hot pan. Toast until golden brown on both sides, about 1-2 minutes per side. You can add a little extra butter to the pan if desired.

Step 13: Plate and Serve

Carefully remove a portion of the hot stuffed shells from the baking dish and place it on a plate. Garnish with a sprinkle of fresh parsley. Serve immediately with the pan-seared garlic bread.

• Season all components (water, chicken, shrimp, sauce) to your personal taste.

• For a juicier chicken, consider using chicken thighs instead of breast, or a pre-cooked rotisserie chicken as a shortcut.

• If you prefer a thicker sauce, add more grated Parmesan cheese.

• Preheat your oven to 375°F (or 400°F if your oven tends to run cooler) before baking the stuffed shells.