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