| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken, Pasta | 4 | Servings | |
INGREDIENTS
| 24 | Jumbo pasta shells | |
| 4 | c | Firmly packed fresh basil leaves |
| 2 | Jars (7oz) roasted red peppers,, drained | |
| 4 | Cloves garlic | |
| 1/4 | c | Plus 1 tablespoon olive oil |
| 1/2 | c | Toasted pinenute or walnuts |
| 1/2 | c | Grated Parmesan cheese;, divided |
| 1 | Red and yellow pepper;, finely chopped | |
| 1 | Onion;, finely chopped | |
| 3/4 | lb | Boneless; skinless breasts, cut into very, thin strips |
INSTRUCTIONS
Preheat oven to 350. Cook pasta according to package directions. Reserve 1/2 cup pastawater; drain. In food processor, combine basil, roasted red pepperx 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. Typed by "Essie" Ethel R. Snyder <[email protected]> Date: October 18, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #852 by [email protected] (Ethel R Snyder) on Oct 19, 1997
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