INGREDIENTS:
12 jumbo shells (4 oz.)
1/2 c. chopped onion
1/2 c. thin strips of green pepper
1 tsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1 clove garlic, minced
1 (16 oz.) oz can tomatoes, cut up
1/2 of 6 oz. can tomato paste
1 recipe chicken filling
2 tbsp. grated Parmesan cheese
DIRECTIONS:
In medium saucepan combine onion, pepper, bouillon granules, thyme, garlic, and 3 tablespoons water. Bring to boil; reduce heat. Cover and simmer 5 minutes or until onion is tender. Stir in undrained tomatoes and tomato paste. Remove from heat. Set aside 1/3 cup tomato mixture for filling. Spray 12 x 7 x 2 inch baking dish with non-stick coating. Stuff pasta with chicken filling using about 2 1/2 tablespoons per shell. Placed filled pasta in dish. Pour remaining tomato mixture on top. Bake covered at 350 degrees for 25 minutes. Sprinkle with cheese bake 5 more minutes.
CHICKEN FILLING:
INGREDIENTS:
1 1/2 c. diced cooked chicken
1/4 tsp. paprika
4 oz. mushrooms
1/8 tsp. pepper
DIRECTIONS:
Stir together with 1/3 cup of tomato sauce.
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