Chicken and Wild Mushroom Stuffed Shells
By: Jennifer, Singl...
Published: Sunday, May 2, 2010 - 5:12pm

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

1 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. 2 Add the ground chicken and prosciutto and cook, stirring frequently, for 12 minutes or until browned all over. 3 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. 4 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) 5 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. 6 Serve with a side salad.