Prep 25 mins
Cook 30 mins
These pasta shells are big on flavor and low in calories and fat. This recipe originally comes from the food section of the Houston Chronicle.Feel free to add any additional seasonings. I'll add some basil, oregano, and rosemary instead of the thyme sometimes to change it up.
- 12 large pasta shells (4 ounces)
- 1⁄2 cup onion, chopped
- 1⁄2 cup bell pepper, thinly sliced
- 1 teaspoon instant chicken bouillon granules
- 1⁄2 teaspoon dried thyme, crushed
- 1 garlic clove, minced
- 3 tablespoons water
- 1 (16 ounce) canof petite diced tomatoes
- 3 ounces tomato paste
- 2 tablespoons parmesan cheese
- 1 1⁄2 cups boneless skinless chicken breasts, cooked and diced
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon pepper
- Cook pasta shells according to package directions; rinse and drain well.
- Meanwhile in a medium saucepan combine the onion,pepper,bouillon granules, and water; bring to a boil, cover and reduce heat to a simmer and cook for 5 minutes or until the onion is tender.
- Stir in undrained tomatoes and tomato paste; simmer for 10 minutes and remove from heat.
- Set aside 1/3 cup of the tomato mixture for the filling.
- For the chicken filling, mix the chicken,mushrooms,paprika, and pepper.
- Add the reserved tomato sauce and mix well.
- Spray a 12X71/2X2 inch baking dish with cooking spray.
- Stuff the pasta shells with chicken filling, using about 2 1/2 tablespoons filling per shell.
- Place filled pasta in dish; pour remaining tomato mixture on top.
- Bake in a preheated 350 degree oven for 20-25 minutes, or until heated through.
- Sprinkle parmesan cheese on top and continue baking for 5 minutes more.
- Remove from oven and serve.