INGREDIENTS
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16 large pasta shells
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1 pound ground chicken
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1/4 teaspoon garlic powder
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3/4 cup diced celery
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6-8 tablespoons Frank’s Cayenne Pepper Hot Sauce
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1/2 cup part skim ricotta cheese
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1/4 cup + 2 tablespoons blue cheese crumbles
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1/4 cup chopped fresh parsley
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salt to taste