Chicken and Sun-Dried Tomato Stuffed Shells

  • Servings: 7
  • Prep: 50
  • Cook Time: 30

Prepare pasta according to package directions; drain. Preheat oven to 350º F. Heat oil in a medium skillet, over medium heat, cook and stir mushrooms, sun-dried tomatoes, garlic, parsley and basil until tender; cool. Stir in chicken and egg. Stuff equal portions of chicken mixture into shells. Spread 1 cup pasta sauce on bottom of ... Chicken and Sun-Dried Tomato Stuffed Shells

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INGREDIENTS:

12 ozSan Giorgio® Large Shells
2 Tbspsolive oil
8 ozfresh mushrooms, thinly sliced
9 eachsun-dried tomatoes, sliced
2 eachgarlic cloves, chopped
1/4 cupchopped parsley
2 tspsfresh basil leaves
1 lbboneless skinless chicken breast, cubed
1 eachegg, beaten
1 jar (24 oz.)pasta sauce
grated Parmesan cheese (optional)

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.