Chicken ‘n’ Pesto-stuffed Shells

I gave Him a crown of thorns, He gave me a crown of righteousness. I gave Him a cross to carry, He gave me His yoke which is easy, His burden which is light. I gave Him nails through His hands, He gave me safely into His Father’s hands from which no power can pluck me. I gave Him a mock title, ‘This is the King of the Jews.’ He gave me a new name and made me a king and a priest to God. I gave Him no covering, stripping His clothes from Him, He gave me a garment of salvation. I gave Him mockery, casting the same in His teeth, He gave me Paradise. I gave Him vinegar to drink, He gave me Living Water. I crucified and slew Him on a tree, He gave me eternal life. It was my sinfulness that put Him there. It is His sinlessness that puts me here.

Derick Bingham

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 <essie49@juno.com> Date: October 18, 1997  Recipe by: First
for women magazine -- April 22, 1996  Posted to MC-Recipe Digest V1
#852 by essie49@juno.com (Ethel R  Snyder) on Oct 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 498 Calories From Fat: 203 Total Fat: 23.1g Cholesterol: 83.3mg Sodium: 310.8mg Potassium: 2184.3mg Carbohydrates: 38.7g Fiber: 27.7g Sugar: 2.7g Protein: 48.3g