Pesto Chicken Stuffed Shells

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Pesto sauce is one of my favorites – between eating it with pasta, using it as a pizza sauce, and spreading it on sandwiches, I can’t get enough! This dish is a favorite simple go-to meal in our house that even Clare enjoys.

Just cook some jumbo pasta shells, stuff them with a combination of shredded chicken, mozzarella, and pesto, and bake them for about 10 minutes. If you have some extra garlic on hand, feel free to add that too. (it’s hard to have too much garlic, in my opinion)

You can eat them as they are or drizzle with some extra pesto sauce. Serve with a salad or vegetable and enjoy this delicious meal!

Pesto Chicken Stuffed Shells

12 jumbo pasta shells
2 1/2 cups shredded chicken (about 3 chicken breasts)
3/4 cup shredded mozzarella
5-6 Tbsp pesto sauce
2 cloves garlic, minced (optional)
Salt and pepper
Parmesan and basil for garnish (optional)

Yield: 4-6 servings (12 shells)

Directions: Preheat the oven to 375 degrees F. Cook the jumbo shells in boiling water for 9 minutes, or according to the package directions. Drain, rinse, and set aside to cool. In a medium bowl, combine the shredded chicken, mozzarella, pesto sauce, salt, pepper, and additional garlic if wanted. Mix until well combined.

Stuff a spoonful of the mixture into each shell. Spray a baking pan with non-stick spray and line up the shells. Bake them for 10-12 minutes, or until cheese is melted. Garnish with grated parmesan, fresh basil, or extra pesto sauce if wanted. Serve while hot and enjoy!

Source: A Becky Original


Homemade Cheese Crackers


I never thought I’d be a person who makes their own crackers. Who have I become?! It might seem crazy to make them when you can just pick up a box at the store. Let me assure you, I still enjoy some Cheez-its! And sure, I don’t make these ALL the time, but it’s sure nice to have some homemade snacks on occasion. I really like knowing exactly what ingredients are in the crackers and love the real cheese flavor. These are really easy to make, especially if you have a food processor. You just need to have some free time for the prep and bake time.


You simply mix the ingredients in a food processor until a dough is formed. One nice thing is that you can use whatever flavor of cheese you want, so have fun and experiment with flavors!


Then you roll out the dough, cut it into squares (I use a pizza cutter), arrange them on a lined baking sheet, and push a little hole in each one (I use a wooden skewer).


Bake the crackers for around 12 minutes and watch them puff up and brown. Let them cool for a little while and then munch away. I can’t wait to make fun treats like these for Clare!

Homemade Cheese Crackers

6 oz cheddar cheese, shredded
1/4 cup butter, softened and cut into pieces
3/4 cup flour (plus a little more for dusting)
1/2 tsp salt
1 Tbsp milk

Yield: About 70 crackers

Preheat the oven to 350 degrees F. Grease a baking sheet or line it with parchment paper or a silicone mat.

Place the flour, butter, cheese, and salt in food processor and pulse until it turns into coarse crumbs. Add the milk and process it until dough forms. Using your hands, form the dough into a ball, then flatten it on a floured work surface.

Roll out the dough to 1/8 inch thick. Try to roll it into a rectangle as best as you can. Using a knife or a pizza/pasty cutter, cut the dough into one inch squares. Using a spatula if needed, carefully transfer the crackers to the prepared baking sheet. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. You can place them fairly close together – they will puff up, but not spread much.

Bake for 12-15 minutes, until the edges start to brown. Do not over cook. Let them cool on a wire rack. Enjoy when cool. Store in airtight container for up to 3 days in a cool place.

Source: Tidy Mom