Chicken and Sun-Dried Tomato Stuffed Shells

Ingredients

12 oz Creamette^® Jumbo Shells

2 tbsp olive oil

8 oz fresh mushrooms, thinly sliced

9 sun-dried tomatoes, sliced

2 garlic clove, chopped

0.25 cup chopped parsley

2 tsp fresh basil leaves

1 lb boneless skinless chicken breast, cubed

1 eggs, beaten

1 (24 oz.) pasta sauce

Cooking Directions

Prepare pasta according to package directions; drain. Preheat oven to 350º F.

Heat oil in a medium skillet, over medium heat, cook and stir mushrooms, sun-dried tomatoes, garlic, parsley and basil until tender; cool.

Stir in chicken and egg.

Stuff equal portions of chicken mixture into shells.

Spread 1 cup pasta sauce on bottom of a 9 x 12-inch baking dish; arrange shells in baking dish. Spoon remaining sauce over shells.

Cover, bake 30 minutes or until hot and bubbly. Serve with grated Parmesan cheese, if desired.