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Receta Chicken 'N' Pesto Stuffed Shells
by Global Cookbook

Chicken 'N' Pesto Stuffed Shells
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Ingredientes

  • 24 x Jumbo pasta shells
  • 4 c. Firmly packed fresh basil leaves
  • 2 jar (7oz) roasted red peppers,, liquid removed
  • 4 x Cloves garlic
  • 1/4 c. Plus 1 Tbsp. extra virgin olive oil
  • 1/2 c. Toasted pinenute or possibly walnuts
  • 1/2 c. Grated Parmesan cheese,, divided
  • 1 x Red and yellow pepper,, finely minced
  • 1 x Onion,, finely minced
  • 3/4 lb Boneless, skinless breasts, cut into very, thin strips

Direcciones

  1. Preheat oven to 350. Cook pasta according to package directions. Reserve 1/2 c. pastawater; drain. In food processor, combine basil, roasted red pepperx and garlic; process till finely minced. With machine running, pour 1/4 c. oil through feed tube till combined. Add in nuts and 1/4 c. cheese; process till finely minced. Stir in reserved 1/2 c. pasta water.
  2. Heat remaining 1 Tbsp. oil in skillet over medium-high heat. Add in chicken; cook stirring occasionally, 5 min. Stir in 1 c. pesto sauce and remaining 1/4 c. cheese. Remove from heat. Spoon remaining pesto sauce into 13 x 9 inch baking dish. Stuff shells with chicken mix. Place on sauce in dish. Cover and bake 30 min till heated.