Waist-Watching Baked Chicken and Shells Marinara
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 cups medium pasta shells
- 1 1⁄2 teaspoons olive oil
- 4 ounces ground chicken
- 1 cup baby portabella mushrooms, sliced
- 1 cup thinly sliced red bell pepper, strips
- 1 cup thinly sliced yellow bell pepper, strips
- 1⁄4 cup chopped onion
- 1 large garlic clove, minced
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried basil leaves
- fresh ground black pepper, to taste
- salt, to taste
- 3 tablespoons grated parmesan cheese
directions
- Prehet oven to 350 degrees.
- Cook pasta according to package directions.
- Heat oil in medium non-stick skillet over medium-high heat. Add chicken and cook for about 3 minutes until cooked through. Remove to a plate.
- To skillet, add mushrooms, peppers, onion, and garlic and stir-fry over medium-high heat for about 5 minutes, until crisp-tender.
- Return chicken to skillet. Add tomato sauce, 1 T. parsley, basil, pepper, and salt; bring to a boil. Reduce ehat to low and simmer for 5 minutes.
- Remove from heat. Spread about 1 T. sauce in 1-1/2-quart baking dish.
- Drain pasta and add half to dish. Sprinkle with 1 T. Parmesan cheese. Top with half of remaining sauce. Repeat layers; sprinkle with remaining Parmesan cheese.
- Bake 10 minutes until heated through. Sprinkle with remaining 1 T. parsley and serve.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!