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Chicken Stuffed Shells

Cuisine: Italian
Type: Pasta
Serves: 6 people

Recipe Ingredients

4 cups 948mlLarge shell pasta cooked
4 cups 250g / 8.8ozBoned chicken breast (large)
1 tablespoon 15mlItalian seasoning
1 teaspoon 5mlGround fennel
2   Ceyene pepper
5   Turns pepper - (about 1 ts)
2   Garlic
1 lb 454g / 16ozSpinach

Recipe Instructions

cook the pasta and cool pound the chicken to a pulp, cook with everything except pasta and spinach, put this mess in the food processor (blender) {drippings and all} set for destroy, proceed to make a firm paste, add spinach and destroy for 30 seconds.

carefully spoon into shells (I use a baby food spoon) place shells into a baking dish, bake for 10 mins at 300 (until all liquid is gone and the chicken is starting to get crusty around the edges.

cover with your favorite sauce and enjoy (I like alfredo for this dish)

Source:
TASTE OF HOME - FEB/MARCH 1996

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