Chicken 'n' Pesto-Stuffed Shells

Recipe Ingredients

24		Jumbo pasta shells
4 cups	160g / 5.6oz	Firmly packed fresh basil leaves
2		Roasted red peppers - , drained (7oz)
4		Garlic
1/4 cup	59ml	Plus 1 tablespoon olive oil
1/2 cup	118ml	Toasted pinenute or walnuts
1/2 cup	73g / 2.6oz	Grated parmesan cheese - , divided
1		Red and yellow pepper - , finely chopped
1		Onion - , finely chopped
3/4 lb	340g / 11oz	Boneless - skinless breasts, cut into very, thin

Recipe Instructions

Preheat oven to 350. Cook pasta according to package directions. Reserve 1/2 cup pasta water; drain.

In food processor, combine basil, roasted red pepper 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.

Source:
First for women magazine -- April 22, 1996

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