Chicken Stuffed Shells

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	40 minutes

Ingredients

4	cups	pasta	shell, large, cooked
4	large	chicken breast	boned
1	tablespoon	italian seasoning
1	teaspoon	fennel bulb	ground
2	dash	cayenne pepper
1	teaspoon	black pepper
2	cloves	garlic
1	pound	spinach

Directions

Cook the pasta and cool.

Pound the chicken to a pulp, cook with everything except pasta and spinach.

Put this mess in the food vprocessor (blender) {drippings and all} set for destroy, proceed to make a firm paste, add spinach and destroy for 30 seconds.

Carefully spoon into shells (I use a baby food spoon) place shells into a baking dish, bake for 10 minutes at 300 degrees F (until all liquid is gone and the chicken is starting to get crusty around the edges).

Cover with your favorite sauce and enjoy.

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Member Review

French Market Soup

This very tasty soup recipe is exactly the same as the hand written version I obtained from a friend back in the mid seventies, everything is the same and it taste just as great, warm up on a xold winter night with the best bean based soup I have ever tasted.

Reviewed by surf553

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