Chicken 'n' pesto-stuffed shells
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Jumbo pasta shells | |
| 4 | cups | Firmly packed fresh basil leaves |
| 2 | Jars (7oz) roasted red peppers,, drained | |
| 4 | Cloves garlic | |
| ¼ | cup | Plus 1 tablespoon olive oil |
| ½ | cup | Toasted pinenute or walnuts |
| ½ | cup | Grated Parmesan cheese;, divided |
| 1 | Red and yellow pepper;, finely chopped | |
| 1 | Onion;, finely chopped | |
| ¾ | pounds | Boneless; skinless breasts, cut into very, thin strips |
Directions
Preheat oven to 350. Cook pasta according to package directions. Reserve ½ cup pastawater; drain. In food processor, combine basil, roasted red pepperx and garlic; process until finely chopped. With machine running, pour ¼ cup oil through feed tube until combined. Add nuts and ¼ cup cheese; process until finely chopped. Stir in reserved ½ cup pasta water.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add chicken; cook stirring occasionally, 5 minutes. Stir in 1 cup pesto sauce and remaining ¼ cup cheese. Remove from heat. Spoon remaining pesto sauce into 13 x 9 inch baking dish. Stuff shells with chicken mixture. Place on sauce in dish. Cover and bake 30 minutes until heated. Typed by "Essie" Ethel R. Snyder <essie49@...> Date: October 18, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #852 by essie49@... (Ethel R Snyder) on Oct 19, 1997