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Chicken and Sun-Dried Tomato Stuffed Shells

Yields7 ServingsTotal Time1 hr 10 mins

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
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.

Nutrition Facts

Servings 0