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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Parmesan Chicken Pesto Stuffed Shells Recipe

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This recipe for Parmesan Chicken Pesto Stuffed Shells is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-16 Jumbo pasta shells
4 oz. cream cheese
1 1/4 c. freshly grated Parmesan or Asiago cheese (save 1/4 c. for topping)
3 T. pesto
2 c. shredded cooked chicken
2 cloves garlic (minced)
salt & pepper to taste
Directions:
Directions:
In large post over high heat, boil water and prepare pasta shells as per package direction. Cook pasta until it is al dente. Drain shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 c. cheese for topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 c. cheese over the filled shells. Preheat oven to 350º and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese has melted.
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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