Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to tasteIn a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. 
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.


YumYum! I really liked these but for our taste next time I won't put as much pesto as it calls for. I knew not to but did it anyways. I always lower the amount of seasonings when I cook because of my picky eaters. 

Yummy In My Tummy

Cheddar & Cracker Chicken

16 butter crackers, crushed (Ritz -about 3/4 cup)
6oz sharp cheddar, grated (I didn't use quite this much)
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced (I leave them out)
salt and pepper
4 6-oz boneless, skinless chicken breasts
4 Tbsp unsalted butter, melted

Heat oven to 350'.

In a bowl, combine the crackers, cheese, garlic, scallions and 1/4 tsp each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. I just buy the thin sliced chicken. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.