6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons pesto
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste
- In a large pot, boil water to cook shells to al dente. Drain & set aside.
- Mix the rest of the ingredients except for the 1/4 cup cheese.
- Stuff mixture into shells. Place shells into baking dish & sprinkle extra cheese over top.
- Bake at 350 for 30 minutes uncovered.
- *Recipe is from What's Cooking Chicago?
- **Need to find some sort of sauce to go with it so the shells won't be so dry.
