Friday, May 16, 2014

Pesto Chicken Stuffed Shells

It's HOT! Like record breaking heat where I live. And we don't have A/C. Boo! But I've turned our backyard into a water park so all is well. Well that is until I get our water bill.

I've kept my distance from the kitchen as much as possible since it's so hot but I'm getting tired of takeout so I made a quick dinner of Pesto Chicken Stuffed Shells that I found on Pinterest. Quick and really yummy. I added pine nuts to give it some crunch.

Here's the recipe
Pesto Chicken Stuffed Shells
original Joelen recipe

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except 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.

What do you do to beat the heat?

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