Name: Chicken stuffed pasta shells
Ingredients: 75g large pasta shells per person; 2-3 chicken breasts; A little veg stock; 1/2 an onion finely chopped; 8 mushrooms finely chopped; 3 cloves minced garlic; Salt and pepper; 1 tin of ricotta; About a pint of tomato sauce - I used a tin of tomatoes, a diced onion , 2 minced garlic cloves , a grated carrot , some Italian seasoning , salt and pepper and a little pasatta. Cooked it all off and then blitzed it down; Mozerella cheese to taste; Grated cheddar cheese to taste

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Yields1 Serving

75g large pasta shells per person

2-3 chicken breasts

A little veg stock

1/2 an onion finely chopped

8 mushrooms finely chopped

3 cloves minced garlic

Salt and pepper

1 tin of ricotta

About a pint of tomato sauce - I used a tin of tomatoes, a diced onion , 2 minced garlic cloves , a grated carrot , some Italian seasoning , salt and pepper and a little pasatta. Cooked it all off and then blitzed it down

Mozerella cheese to taste

Grated cheddar cheese to taste

Poach the chicken in the vegetable stock until just cooked . Remove from the stock

Cook the pasta shells in boiling salted water for just 5-8 minutes . Drain then cool under cold water

Fry the onions and garlic in a little oil as they start to cook add the mushrooms . Season . Chop the chicken and add to the mix

when cool stir through the ricotta. Stuff the shells with teaspoons of this mix . Place in an ovenproof dish , pour on the tomato sauce , then add another layer of shells then tomato sauce . Top with the cheese

Cover with foil and bake for 25 minutes . Uncover and carry on cooking for another 15 mins . Serve

CategoryChicken, Pasta

Ingredients