Chicken Stuffed Shells

Recipe Ingredients

4 cups	948ml	Large shell pasta cooked
4 cups	250g / 8.8oz	Boned chicken breast (large)
1 tablespoon	15ml	Italian seasoning
1 teaspoon	5ml	Ground fennel
2		Ceyene pepper
5		Turns pepper - (about 1 ts)
2		Garlic
1 lb	454g / 16oz	Spinach

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:
Essentials magazine, June 1997, Cook the Low-Fat Way

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