12 oz Creamette® Jumbo Shells
2 Tbsps olive oil
8 oz fresh mushrooms, thinly sliced
9 each sun-dried tomatoes, sliced
2 each garlic cloves, chopped
1/4 cup chopped parsley
2 tsps fresh basil leaves
1 lb boneless skinless chicken breast, cubed
1 each egg, beaten
1 jar (24 oz.) pasta sauce
  grated Parmesan cheese (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain. Preheat oven to 350º F.

2.  Heat oil in a medium skillet, over medium heat, cook and stir mushrooms, sun-dried tomatoes, garlic, parsley and basil until tender; cool.  

3.  Stir in chicken and egg.

4.  Stuff equal portions of chicken mixture into shells.

5.  Spread 1 cup pasta sauce on bottom of a 9 x 12-inch baking dish; arrange shells in baking dish. Spoon remaining sauce over shells.

6.  Cover, bake 30 minutes or until hot and bubbly.  Serve with grated Parmesan cheese, if desired.