Pasta shells stuffed with chicken are nice for a family dinner or a buffet. The dish
can be put together ahead of time and baked just before serving. Make one baking
dish with some ricotta cheese-stuffed shells and another one with these chicken-
stuffed shells or alternate them together in one dish.
1 whole boneless chicken breast, cooked
6 tablespoons heavy cream, divided
2 eggs, lightly beaten
4 tablespoons chopped parsley
1 garlic clove, minced
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg
Salt and pepper
20 jumbo pasta shells, cooked
Cut chicken into cubes. You should have about 2 cups. Put the chicken and
3 tablespoons cream into a food processor. Pulse 5-6 times. You want it to
be chopped but not pureed. Transfer to a large bowl. Add the remaining
cream, eggs, parsley, garlic, half the cheese, salt and pepper. Mix the
Preheat the oven to 400 degrees F.
Spoon a little of the sauce on the bottom of an 8 x 10-inch baking dish.
Fill each cooked pasta shell with some of the chicken mixture.
Place the shells in the baking dish. Spoon the remaining sauce evenly over
the shells. Sprinkle with the remaining Parmesan cheese. Bake for 25
minutes. Serve hot.