Pesto Chicken Stuffed Shells

pesto stuffed shells.jpg

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


Asian Pasta with Peanut Sauce

asian pasta

This is a favorite recipe of mine that I make often, especially when I find a pack of red/yellow/orange bell peppers on sale! You can load this dish with other vegetables like zucchini, mushrooms, onion, or bok choy. It can be made into a filling meatless meal (perfect for Lent!) or add some chicken, beef, shrimp, or tofu depending on what you like best!

The recipe calls for a few dashes of sriracha to give the peanut sauce some zing. But if you’re like me, definitely drizzle some extra on top for more or a kick. (feel free to omit the sriracha if you don’t do spicy food – the sauce is still delicious without it!) Another thing I love about this meal is that you throw all of the vegetables into the pot to cook with the pasta. So simple and yay for less clean up!

Asian Pasta with Peanut Sauce

1 red, yellow, and orange bell pepper, cut into thin strips
1/2 bag of baby carrots, sliced or quartered
2 heads of broccoli (florets)
2 chicken breasts, cooked and chopped or shredded
8 oz linguine noodles

For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)

Cilantro for garnish
Sesame seeds for garnish

Puree all of the dressing ingredients (except the peanuts) in a food processor until smooth and creamy.  Add the peanuts last and process until just finely chopped.

Start to cook the pasta (per the package directions) and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain everything and return it to the pot. Add the dressing and toss it all to evenly coat. Add the chicken (or other meat) and stir to incorporate. Add more sriracha if you want a spicier taste. Top individual servings with sesame seeds and fresh cilantro. Serve while hot and enjoy!

Source: Adapted from Pinch of Yum

Creamy Tomato Linguine with Prosciutto and Peas


I’m always on the look out for new pasta recipes to try and this one definitely didn’t disappoint! It has a creamy tomato sauce that actually reminded me of tomato basil soup. The peas give some extra color (and make me feel a little healthier) and the diced prosciutto adds a bit of smokiness and saltiness that works really nicely. I’ll definitely be making this dish again – it was the perfect quick and easy meal to make on a busy night! Continue reading