Chicken And Veggie Stuffed Pasta Shells Recipe

Name: Chicken And Veggie Stuffed Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: marinade; 2 -3 boneless skinless chicken breasts (trimed of all remaining fat); 1/4 - 1/2 teaspoon chopped fresh thyme; 1/4 - 1/2 teaspoon chopped fresh rosemary; 2 large lemons, juice of; 1 large garlic clove, minced; 1 tablespoon olive oil; salt and pepper (I recommend freshly ground); vegetables; 1 -2 tablespoon olive oil; 1 garlic clove, minced; 6 mushrooms, coarsly chopped (you can use whatever mushroom you like); 3 -4 zucchini, thinly sliced and peeled; 1 (14 1/2 ounce) can whole canned tomatoes, drained and chopped (reserve liquid); 1 (1 1/4 ounce) envelope onion soup mix (I use lipton beefy onion); 1/2 teaspoon dried basil; pasta shells; shredded mozzarella cheese; cooking spray

Servings: persons

marinade
2 -3 boneless skinless chicken breasts (trimed of all remaining fat)
1/4 - 1/2 teaspoon chopped fresh thyme
1/4 - 1/2 teaspoon chopped fresh rosemary
2 large lemons, juice of
1 large garlic clove, minced
1 tablespoon olive oil
salt and pepper (I recommend freshly ground)
vegetables
1 -2 tablespoon olive oil
1 garlic clove, minced
6 mushrooms, coarsly chopped (you can use whatever mushroom you like)
3 -4 zucchini, thinly sliced and peeled
1 (14 1/2 ounce) can whole canned tomatoes, drained and chopped (reserve liquid)
1 (1 1/4 ounce) envelope onion soup mix (I use lipton beefy onion)
1/2 teaspoon dried basil
pasta shells
shredded mozzarella cheese
cooking spray

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

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: marinade, 2 -3 boneless skinless chicken breasts (trimed of all remaining fat), 1/4 - 1/2 teaspoon chopped fresh thyme, 1/4 - 1/2 teaspoon chopped fresh rosemary, and more.

Yes, Chicken And Veggie Stuffed Pasta Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Veggie Stuffed Pasta Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions