Since moving, J and I haven't had people in for dinner. The mountain has been in a constant state of partially packed, and the dining room table has been covered with papers. But we're always trying to change our ways and invite people in more often. We finally made up for it this weekend by having people in Friday and Saturday night. The good things about that? I made a layer cake and it's all gone. I made new recipes. The bad thing? I did so many dishes over the weekend.
But dishes or no, we like to entertain. And the food was fantastic. I may not be getting anywhere with my magazine challenge, but I made 2 more Pinterest wins. One of them is the recipe for today.
I present to you now What's Cookin Chicago's Pesto Chicken Stuffed Shells.
8 oz cream cheeseAdapted from What's Cookin Chicago?
4 cups shredded cooked chicken
2 c shredded Italian cheese (mozzarella, provolone, parmesan...I used the Kraft 4 Cheese Italiano) + 1/2 c for topping
6 Tbsp prepared Pesto + Pesto for pan
4 cloves garlic
25-30 large pasta shells
1. In a large pot, cook shells according to directions. Cook just until al dente. Drain and rinse well in cold water.
2. Combine remaining ingredients, mixing well. Fill shells and place in a 9x13 pan, spread with pesto (approx 2 Tbsp)
3. Sprinkle with reserved 1/2 c of shredded cheese and cover with foil. Bake for 30 minutes at 350F until heated through, and the cheese has melted.