Last week, I didn't cook as much as I should, but it's hot here and I don't love cooking as much when it's hot. One of the few things I made last week was these Buffalo Chicken Stuffed Shells. I'm going to honestly say that these were a pain to make, but they certainly were delicious. First, as I was getting ready to boil the shells, I noticed that many of them were broken. It's hard to make a stuff pasta when you don't have anything to stuff. So, I pulled out the best shells and cooked only those. Cooking the chicken was easy, but I might try cooking the breasts whole in the future and then shredding them so the chicken is more uniform in size. Mixing the cheesy, buffalo mixture was not a problem either. Finally, I got to the tough step, stuffing the shells. I didn't really have enough shells for all the mixture so I was stuffing them pretty full. They were also hot to the touch so I had to go quickly and at the end some of them were starting to close up. I was highly frustrated by the time I finished and put them in the oven. I told Mike I hoped they weren't very good because I wasn't making them again. Of course, they were delicious. All the great buffalo chicken flavor packed into a shell. Mike started brainstorming ways to make it again, but easier, including different types of pasta. In the end, I agreed to try it again with modifications. However, I must warn, only cook this when you are wearing your best patient pants.

The New Austonian