Pesto Chicken Stuffed Shells
20-25 jumbo pasta shells
4 oz cream cheese, softened
1 cup of freshly grated parmesan cheese + 1/4 cup for topping
¼ cup of feta cheese
1 large tomato
3 tablespoons of homemade pesto (you can use storebought)
2 cups of shredded cooked chicken
2 cloves garlic, mince
salt and pepper and onion powder to taste
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Drain the pasta shells and set aside. The original pesto chicken stuffed shells recipe suggest to cook the pasta shells until al dente; however, I like my shells softer and I found that even after cooking them longer, they still came out a litte hard after baking the dish. Cook your chicken. I only ended up using 1 1/2 chicken breasts about a pound and a half. I will suggest that you undercook your chicken slightly so that they’re still a little pink. It will go back into the oven. Core and chop up your tomato. In a large bowl, mix in all ingredients except for the cooked shells and the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts. Original recipe can be found here.
This was one of those recipes that’s really simple and everyone enjoys. My boyfriend said that this is his all time favorite. Easy to please, I tell you.
Today I am thankful for: getting to see my dad tonight! And in other news… I found out that my pasta won’t expire for another 202 years.
That’s weird… right?