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Baked Shells with Chicken & Mushroom Cream Sauce

Source of Recipe

I Love Pasta


List of Ingredients

1 pound Medium or Small Shells, uncooked
1 tbsp. cornstarch
1 1/2 cups milk, divided
1/2 cup chicken broth, homemade or canned
Salt to taste
Freshly ground pepper to taste
1 cup frozen peas, defrosted
1 4-oz. can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken (optional)
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs



Recipe

Prepare pasta according to package directions; drain. Rinse the pasta under cold running water until cool and drain thoroughly.

Preheat oven to 350-o F. In small bowl, stir together the cornstarch and 2 tablespoons of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened. Add the salt and pepper and simmer 3 minutes. Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken (if using), 1/2 cup of the Parmesan cheese and the cooked pasta. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish.

Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes. Serve hot, passing additional grated Parmesan cheese if desired.

Serves 6

Each Serving Provides:
440 Calories
29.8 g Protein
61.9 g Carbohydrates
7.3 g Fat
44.6 mg Cholesterol
486 mg Sodium
Calories from Fat 15%