(Above image courtesy of busy-at-home.com)
OK, this seriously one of the best dishes I have experimented with! And at 500 calories for 4 stuffed shells, a balance of protein, carbs and dairy, what more could a girl want?? (UPDATE: I would love to try this with light sour cream instead of cream cheese. The calories would go down quite a bit, and sour cream was born to go with Mexican food! OK, get 2 bowls, a 9″ x 13″ pan (or 2 8″ pans) and crank that oven to 350 degrees. Let’s get cooking mis amigas!
Note: Planning on a FiEsTa?? Double this dish and you’ll have enough to share and be the queen of the party!
–For this yummy Tex-Mex-Italy dish, you will need the following:
- 2 shredded chicken breasts
- 20 large pasta shells
- 1/2 can black beans (I go for low sodium)
- 1/2 can kernel corn
- 1 can Rotel tomatoes
- 1/4 C chicken broth
- 1/2 green bell pepper, diced
- 3 green onions, diced
- 1 1/2 blocks/pkgs. of low-fat cream cheese
- 1/2 cup grated cheddar cheese
- 1 bottle of salsa (I used Pace mild)
- 1 tsp cumin
1. Grease your pan and heat up your oven if not done already.
2. Boil your pasta shells in boiling water just until al dente (slightly chewy.) This will make them easier to fill and will keep them from getting too slimy.
3. Meanwhile, mix your green onions, bell pepper, black beans, corn, shredded chicken and cumin in a large mixing bowl. Mix well.
4. (Don’t forget your pasta…drain when cooked and set aside.)
5. In a separate, mix your cream cheese (if not soft enough, microwave 30 seconds) with your Rotel tomatoes, and chicken broth with a whisk.
6. Pour the cream cheese/Rotel mixture into your chicken/veggie mixture and mix well.
7. Line your greased pan by pouring 3/4 of the jar of salsa into the bottom. Reserve the other 1/4 jar for the top.
8. Using a spoon (or your fingers…or both) fill the shells one by one and lightly lay each into the pan, on top of the salsa. Continue until all shells are filled and are in the pan.
9. Once all shells are filled, top with the remaining salsa. Then, sprinkle the grated cheddar cheese on top of your shells.
10. Wrap your pan(s) with foil and bake for 30-35 minutes until cheese is bubbly.
11. Last, but not least, rip that foil off and dive in! Ole’!