Title: Chicken 'n' Pesto-Stuffed Shells
Categories: Chicken, Pasta
Yield: 4 Servings

24 Jumbo pasta shells
4 c Firmly packed fresh basil
-leaves
2 Jars (7oz) roasted red
-peppers,, drained
4 Cloves garlic
1/4 c Plus 1 tablespoon olive oil
1/2 c Toasted pinenute or walnuts
1/2 c Grated Parmesan cheese;,
-divided
1 Red and yellow pepper;,
-finely chopped
1 Onion;, finely chopped
3/4 lb Boneless; skinless breasts,
-cut into very, thin strips

Preheat oven to 350. Cook pasta according to package directions. Reserve
1/2 cup pastawater; drain. In food processor, combine basil, roasted red
pepperx and garlic; process until finely chopped. With machine running,
pour 1/4 cup oil through feed tube until combined. Add nuts and 1/4 cup
cheese; process until finely chopped. Stir in reserved 1/2 cup pasta water.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add
chicken; cook stirring occasionally, 5 minutes. Stir in 1 cup pesto sauce
and remaining 1/4 cup cheese. Remove from heat. Spoon remaining pesto sauce
into 13 x 9 inch baking dish. Stuff shells with chicken mixture. Place on
sauce in dish. Cover and bake 30 minutes until heated. Typed by "Essie"
Ethel R. Snyder Date: October 18, 1997

Recipe by: First for women magazine -- April 22, 1996

Posted to MC-Recipe Digest V1 #852 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997