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1
For the chicken.
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2
Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
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3
Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
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4
Refrigerate for at least 30 mins.(you can marinate longer if you like).
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5
Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
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6
Remove from oven and cool enough to handle.
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7
For the veggies.
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8
In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
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9
Add zucchini and cook for 3 more minutes.
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10
Stir in chopped tomatoes.
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11
Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
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12
Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
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13
Pasta shells.
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14
Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
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15
When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
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16
Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
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17
Take and drain pasta shells let cool enough to handle.
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18
Take shells and stuff with mixture.
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19
Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
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20
Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.
