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Chicken And Sun Dried Tomato Stuffed Shells Recipe
12 oz. jumbo shells
1 lb. chicken breasts, cooked and chopped
8 oz. fresh sliced mushrooms
8-10 sun-dried tomatoes, packed in oil, drained and chopped (I used the dried ones and soaked in hot water, they worked fine)
2 cloves chopped garlic
1/4 c. chopped fresh parsley
2 tsp dried basil
2 tbsp. olive oil
1 egg
2 jars spaghetti sauce (not chunky)
Cook shells, drain. Preheat oven to 350°F. Combine and chop finely mushrooms, tomatoes, and garlic. Over medium heat, cook and stir mushroom mixture, parsley and basil in olive oil until tender. Cool. Stir in chicken and egg. Stuff into shells. In a 10x15" dish, spread 2 cups spaghetti sauce, arrange shells and top with remaining sauce. Cook at 350°F for 30 minutes. Top with grated parmesan.
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