2 medium tomatoes (about 1 1/2 cups), seeded and chopped
1 medium stalk celery (about 1/2 cup), thinly sliced
1 medium carrot (about 1/2 cup), finely chopped
1 clove garlic, finely chopped
1 cup diced cooked chicken
1 tablespoon dry white wine or chicken broth
1 container (15 ounce) ricotta cheese
1 cup seasoned croutons
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Add To Shopping List
Let's Make It
Cook pasta shells as directed on package; drain. Preheat oven to 400°F. Grease
square pan, 8 x 8 x 2 inches.
Heat oil in 10-inch skillet over medium-high heat. Cook tomatoes, celery, carrot and garlic in oil 5 to 7 minutes, stirring frequently, until celery and carrot are crisp-tender. Stir in chicken and wine. Cook 5 minutes until wine is evaporated. Stir remaining ingredients into chicken mixture.
Fill cooked shells with chicken mixture. Place filled sides up in pan. Bake uncovered about 10 minutes or until filling is golden brown.