24 Jumbo pasta shells
4 cup Firmly packed fresh basil leaves
2 Jars (7oz) roasted red peppers,, drained
4 Cloves garlic
1/4 cup Plus 1 tablespoon olive oil
1/2 cup Toasted pinenute or walnuts
1/2 cup Grated Parmesan cheese, , divided
1 Red and yellow pepper, , finely chopped
1 Onion, , finely chopped
3/4 lb Boneless, skinless breasts, cut into very, thin strips
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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 <essie49@juno.com> 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
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