Mexican Chicken Stuffed Shells

I spotted these yummy looking pasta shells on Pinterest a few weeks ago and knew we had to give them a try. I already have a favorite taco stuffed shell recipe but I thought it would be fun to change it up and add chicken this time.

These were pretty darn good, I enjoyed my portion on a bed of lettuce and extra tomatoes to make sort of a taco salad. I think the girls like them better made with ground beef but they did at least give them a try.

 

This dish makes a lot! I had enough filling for a good 30 shells, which is great for having leftovers for lunches or if you have company over for dinner. If you don't feel like stuffing that many shells, you could always use the extra filling for wraps or serve with tortilla chips for a quick snack.

 

 

Mexican Chicken Stuffed Shells

 

Ingredients:

3 boneless, skinless chicken breasts, cooked and chopped

1 c black beans

1 c green pepper, diced

8 oz. cream cheese, softened

1-15 oz. can diced tomatoes w/chiles, undrained

2 tsp cumin

1/2 tsp garlic powder

2 c shredded cheddar cheese

Salsa

30 large pasta shells, cooked

 

Directions:

Cook pasta shells according to package directions. Meanwhile in a large bowl, combine chopped chicken, black beans,green pepper, cumin and garlic powder and mix well. In another bowl mix cream cheese and diced tomatoes together to form a sauce. Once that's combined, pour sauce over chicken mixture and mix well. In a 9x13 baking dish pour about 1/2-3/4 c of salsa on bottom and spread.(You'll most likely need to use 2 pans) Start stuffing cooked pasta shells with chicken mixture and place in prepared dish. Once shells are all filled, spoon additional salsa over shells. Sprinkle with cheese. Cover with foil and bake at 350 for 30 mins or until cheese is melted and shells are heated through. Serve alongside a salad or with desired toppings.

 

Adapted from: Busy at Home