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Ingredients Jump to Instructions ↓

  1. 12 jumbo shells (4 oz.)

  2. 1/2 c. chopped onion

  3. 1/2 c. thin strips of green pepper

  4. 1 tsp. instant chicken bouillon granules

  5. 1/2 tsp. dried thyme, crushed

  6. 1 clove garlic, minced

  7. 1 (16 oz.) oz can tomatoes, cut up

  8. 1/2 of 6 oz. can tomato paste

  9. 1 recipe chicken filling

  10. 2 tbsp. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In medium saucepan combine onion, pepper, bouillon granules, thyme, garlic, and 3 tablespoons water. Bring to boil; reduce heat. Cover and simmer 5 minutes or until onion is tender. Stir in undrained tomatoes and tomato paste. Remove from heat. Set aside 1/3 cup tomato mixture for filling. Spray 12 x 7 x 2 inch baking dish with non-stick coating. Stuff pasta with chicken filling using about 2 1/2 tablespoons per shell. Placed filled pasta in dish. Pour remaining tomato mixture on top. Bake covered at 350 degrees for 25 minutes. Sprinkle with cheese bake 5 more minutes.

  2. CHICKEN FILLING:

  3. INGREDIENTS:

  4. 1 1/2 c. diced cooked chicken 1/4 tsp. paprika 4 oz. mushrooms 1/8 tsp. pepper DIRECTIONS:

  5. Stir together with 1/3 cup of tomato sauce.

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