Chicken And Sun-Dried Tomato Stuffed Shells Recipe

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.

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