Chicken and Veggie Stuffed Pasta Shells

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the chicken.
  • Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
  • Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
  • Refrigerate for at least 30 mins.(you can marinate longer if you like).
  • Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
  • Remove from oven and cool enough to handle.
  • For the veggies.
  • In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
  • Add zucchini and cook for 3 more minutes.
  • Stir in chopped tomatoes.
  • Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
  • Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
  • Pasta shells.
  • Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
  • When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
  • Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
  • Take and drain pasta shells let cool enough to handle.
  • Take shells and stuff with mixture.
  • Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
  • Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.
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