chicken stuffed shells
- Categories
- Pasta
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Large shell pasta cooked |
| 4 | Large boned chicken breast |
| 1 tablespoon | Italian seasoning |
| 1 teaspoon | Ground fennel |
| 2 dashes | Ceyene pepper |
| 5 | Turns pepper (about 1 ts) |
| 2 | Cloves garlic |
| 1 pounds | Spinach |
cook the pasta and cool
pound the chicken to a pulp, cook with everything except pasta and spinach, put this mess in the food processor (blender) {drippings and all} set for destroy, proceed to make a firm paste, add spinach and destroy for 30 seconds.
carefully spoon into shells (I use a baby food spoon) place shells into a baking dish, bake for 10 mins at 300 (until all liquid is gone and the chicken is starting to get crusty around the edges.
cover with your favorite sauce and enjoy (I like alfredo for this dish) Submitted By WILLIAM BLAYLOCK On MON, 12-13-93 (01:21)
Similar recipes
- Baked seafood stuffed shells
- Cheese stuffed shells
- Fruit & shells salad
- Fruit and shells salad
- Italian stuffed shells
- Meringue shell
- Meringue shells
- Mexican stuffed pasta shells
- Mexican stuffed shells
- Shell casserole
- Shell salad
- Shells
- Shells & cheese
- Southwestern stuffed shells
- Spinach-stuffed pasta shells
- Stuffed pasta shells
- Tart shells
- Tofu & cheese-stuffed shells
- Tofu stuffed shells
- Tuna stuffed pasta shells
Random recipe of the day
Follow us
