Ingredients
Ingredients
12 oz Creamette® Jumbo Shells
2 tbsp olive oil
8 oz fresh mushrooms, thinly sliced
9 sun-dried tomatoes, sliced
2 garlic clove, chopped
0.25 cup chopped parsley
2 tsp fresh basil leaves
1 lb boneless skinless chicken breast, cubed
1 eggs, beaten
1 (24 oz.) pasta sauce
Directions
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.
