Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 24 Jumbo pasta shells
- 4 c Firmly packed fresh basil
- 2 Jars (7oz) roasted red
- 1/4 c Plus 1 tablespoon olive oil
- 1/2 c Toasted pinenute or walnuts
- 1/2 c Grated Parmesan cheese;,
- 1 Red and yellow pepper;,
- 1 Onion;, finely chopped
- 3/4 lb Boneless; skinless breasts,
- 4 Cloves garlic
Preparation
Preheat oven to 350. Cook pasta according to package directions. Reserve 1/2 cup pastawater; drain. In food processor, combine basil, roasted red pepperx and garlic; process until finely chopped. With machine running, pour 1/4 cup oil through feed tube until combined. Add nuts and 1/4 cup cheese; process until finely chopped. Stir in reserved 1/2 cup pasta water. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add chicken; cook stirring occasionally, 5 minutes. Stir in 1 cup pesto sauce and remaining 1/4 cup cheese. Remove from heat. Spoon remaining pesto sauce into 13 x 9 inch baking dish. Stuff shells with chicken mixture. Place on sauce in dish. Cover and bake 30 minutes until heated. Typed by "Essie" Ethel R. Snyder Date: October 18, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #852 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
