Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken And Sun-Dried Tomato Stuffed Shells
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- #104374
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 ounces jumbo pasta shells
8 ounces fresh mushrooms, sliced
8 sun-dried tomatoes packed in oil, drained and chopped
2 cloves garlic
1/4 cup parsley, chopped
2 teaspoons dried basil leaves
2 tablespoons olive oil
1 pound boneless, skinless chicken breast halves, cooked and finely chopped
1 egg
2 jars (26 ounce size) pasta sauce
Parmesan cheese, grated (optional)
directions
Preheat oven to 350 degrees F. Cook shells as package directs; drain.
Meanwhile, in a food processor, combine mushrooms, tomatoes, and garlic; blend until finely chopped.
In a skillet, over medium heat, cook and stir mushroom mixture, parsley and basil in oil, until tender and thickened. Cool. Stir in chicken and egg. Stuff equal portions into shells.
Spread 2 cups pasta sauce on bottom of 13- x 9-inch baking dish. Arrange shells in baking dish. Spoon remaining sauce over shells. Cover and bake 30 minutes or until hot and bubbly.
Serve with grated Parmesan cheese, if desired.
added by
mary01
nutrition data
651 calories, 26 grams fat, 79 grams carbohydrates, 34 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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