Please fave and comment on the original submission: click here

One for the pasta lovers, succulent chicken in huge pasta shells with a tomato topper. Just the thing to fill you up. From the kitchens of  jtdragon

******************************

This is a recipe I have made twice now, and believe me, it's delicious.

Chicken Stuffing:
3 Chicken Breasts
6 stripes of Bacon (Cooked)
1/4 of an Onion (Minced)
1 inch Sprig of Fresh Rosemary
4 Cherry Tomatoes (Diced)
3 Tbsp. of Butter
2 oz. Cream Cheese
1 Box of Jumbo Shells
Salt
Pepper
Grated Parmesan


Sauce:
2 cans of tomato sauce
1 tsp. pepper
2 tsp. salt
2 tsp. McCormick Italian Spices
a bit of basil
a bit of parsley flakes

Instructions:
Thaw out chicken. Cook 1 1/2 tbsp. of butter with the Rosemary, and a dash of salt and pepper. Put the minced onion in and let it cook until onions are sauteed. Add the diced cherry tomatoes. Let cook for about 4 minutes.
While the tomatoes and onions cook, shred the chicken by hand into small pieces. Put the chicken in with the onions, and let that cook until the chicken is done. Put the chicken in a bowl, and add the cream cheese.
Boil the shells for about ten minutes or until they are done. Drain the noodles, and set them off to the side.
Mix the chicken and cream cheese together until it clumps together, then stuff the shells and put them onto a glass baking pan that has a thin layer of sauce in it. All you have to do to make the sauce is mix the ingredients together.
After setting the shells in the pan, cover it with the remainder of the sauce, top with some grated Parmesan, and put into an oven that is preheated to 350 degrees F. When you take it out, it is ready to serve.

Enjoy!

******************************

Allergy warning – recipe contains dairy & egg products