Hearty, delicious chicken and pasta dish with a little southwestern flair. The stuffed shells are mildly spicy. Make them for company and you’ll be the hit of the party!
- 4 cups chicken breast, cooked and chopped or shredded
- 1 can black beans, rinsed and drained
- 6 green onions, sliced thin
- 2 large bell peppers (any color), minced
- 2 (8 oz.) blocks cream cheese, softened (not melted)
- 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
- ½ cup chicken stock
- 1 Tablespoon cumin
- 1½ cups shredded Mexican Blend Cheese
- 1 cup of salsa or picante sauce + extra for drizzling
- 40 large pasta shells, cooked al dente
- Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff. They are going to have additional cooking time in the oven. Drain the pasta and set aside while you make the filling.
- Cook and dice, or shred, enough chicken breast to make 4 cups.
- To assemble the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
- In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When the sauce is combined, pour it over the chicken mixture and mix well.
- Spread 1 c. salsa or picante sauce in the bottom of a large baking pan. (I used an 18x12x2, but I’m guessing that two 9×13s or four 8x8s would also work.)
- Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
- When the pan is full, drizzle the shells with a little more salsa or picante and then sprinkle with the shredded cheese.
- Cover the baking pan tightly with foil and bake at 350 degrees 30 minutes or until hot and bubbly.
I also think the addition of 2 cups of frozen corn to the filling would be really good.
- Category: Main Dish
- Cuisine: Mexican