Chicken and Wild Mushroom Stuffed Shells

Photo: Jennifer, A Touch of Garlic

Ingredients

2 tablespoons olive oil

3 garlic cloves, minced

1 large onion, finely chopped

8 ounces sliced mushrooms

1 pound ground chicken

4 ounces prosciutto, diced

2/3 cup Marsala cooking wine

7 ounces can chopped tomatoes

1 tablespoon basil

2 tablespoons tomato paste

Salt and pepper

1/2 box large pasta shells or 10-12 cannelloni tubes

Shredded Parmesan cheese

1 jar tomato cream or vodka sauce (Bertolli makes a great

Preparation

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet. Add the garlic, onion and mushrooms, and cook over low heat, stirring frequently for 8-10 minutes.

Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over.

Stir in the Marsala, tomatoes and their can juices, basil, and tomato paste, and cook for 4 minutes. Season to taste with salt and pepper, then simmer on medium heat for about 20 minutes or until most of the liquid has been absorbed and mixture becomes thick.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, return to a boil and cook for 8-10 minutes until tender but still firm to bite. Drain and let dry. (You may want to add a few drops of olive oil to keep from sticking)

Using a spoon, fill the shells or cannelloni tubes with the chicken and mushroom mixture. Place in a 9x13 glass baking dish sprayed with cooking spray. Pour the tomato cream or vodka sauce over them to cover completely and sprinkle with the Parmesan cheese.

Serve with a side salad.