Recipe - Chicken N Pesto-Stuffed Shells

24 Jumbo pasta shells
4 cup Firmly packed fresh basil
leaves
2 Jars (7oz) roasted red
peppers,, drained
4 Cloves garlic
One fourth cup Plus 1 tablespoon olive oil
One half cup Toasted pinenute or walnuts
One half cup Grated Parmesan cheese;,
divided
1 Red and yellow pepper;,
finely chopped
1 Onion;, finely chopped
Three fourths pound Boneless; skinless breasts,
cut into very, thin strips

Preheat oven to 350. Cook pasta according to package directions. Reserve
One half cup pastawater; drain. In food processor, combine basil, roasted red
pepperx and garlic; process until finely chopped. With machine running,
pour One fourth cup oil through feed tube until combined. Add nuts and One fourth cup
cheese; process until finely chopped. Stir in reserved One half cup pasta water.
Heat remaining 1 tablespoon oil in skillet over mediumhigh heat. Add
chicken; cook stirring occasionally, 5 minutes. Stir in 1 cup pesto sauce
and remaining One fourth 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 MCRecipe Digest V1 #852 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997