This dish comes together so quickly that the longest part is typically boiling water. It’s an excellent dish and is good warm, at room temperature and even cold, so you can pack any leftover for lunch.
In the winter, I add dried rosemary, but in the summer, sprinkle the dish with fresh basil.
In this dish, you use 2 ounces of feta cheese crumbles and to give you perspective, the containers in the store are usually four ounces, so you want half that much feta.
This pasta just explodes with the flavor of feta, roasted red pepper and has lean protein. It’s easy and do delicious.
Jumbo Shells Stuffed with Feta, Roasted Red Pepper Sauce and Chicken
12 Jumbo Shells
2 ounces feta cheese crumbles
¼ cup artichoke hearts
¾ cup jarred roasted red bell peppers (half of a 14 ounce jar)
¾ cup finely chopped rotisserie chicken
Pinch of dried Rosemary or fresh basil
Cook jumbo shells according to package directions (usually about 12 minutes). Drain.
While the shells cook, place feta cheese, artichoke hearts and roasted red peppers in a food processor and pulse until mixture is fairly smooth. You will see plenty of specks of feta and that is fine, but you want the red pepper and artichoke to be smooth.
Finely chop your chicken and stir it into the roasted red pepper sauce. Add a pinch of dried rosemary or fresh basil. If I have fresh basil, I garnish the tops of the dish with it.
When shells are cool enough to handle, spoon filling into shells and serve. It’s that easy! Enjoy.
In terms of vegetables, this goes great with sautéed spinach or roasted asparagus.