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    leftover - Jumbo Shells Stuffed w/Chicke


    Source of Recipe


    from rdj newsletter

    List of Ingredients




    leftover - Jumbo Shells Stuffed with Chicken

    12 uncooked jumbo pasta shells
    1 tablespoon olive or vegetable oil
    2 medium tomatoes (about 1 1/2 cups) -- seeded and chopped
    1 medium stalk celery (about 1/2 cup) -- thinly sliced
    1 medium carrot (about 1/2 cup) -- finely chopped
    1 clove garlic -- finely chopped
    1 cup diced cooked chicken
    1 tablespoon dry white wine or chicken broth
    1 (15 ounce) container Ricotta cheese
    1 cup seasoned croutons
    1 teaspoon chopped fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Cook pasta shells as directed on package; drain. Heat oven to 400F. Grease
    square pan, 8 × 8 × 2 inches. Heat oil in 10-inch skillet over medium-high
    heat. Cook tomatoes, celery, carrot and garlic in oil 5 to 7 minutes,
    stirring frequently, until celery and carrot are crisp-tender. Stir in
    chicken and wine. Cook 5 minutes until wine is evaporated.

    Stir remaining ingredients into chicken mixture. Fill cooked shells with
    chicken mixture. Place filled sides up in pan. Bake uncovered about 10
    minutes or until filling is golden brown. Yield: 4 servings.

    Recipe
 

 

 

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