Chicken Salad-Stuffed Pasta Shells
On cold winter nights, i like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens.
Recipe Summary Chicken Salad-Stuffed Pasta Shells
This is a favorite do-ahead meal for hot summer days. Shells may be stuffed with any chicken, tuna, shrimp, or ham salad. I serve them with green salad, corn on the cob, and/or fruit as side dishes. Best served cold on the day you make it.
Ingredients | Pasta Salad Recipes Creamy1 (12 ounce) box jumbo pasta shells3 ½ cups diced cooked chicken¾ cup finely chopped celery¼ cup finely chopped orange bell pepper¼ cup finely chopped toasted slivered almonds2 tablespoons minced green onions1 ½ tablespoons sweet pickle relish, or to taste⅔ cup mayonnaise⅓ cup reduced-fat sour cream1 ½ tablespoons lemon juice2 teaspoons curry powder1 teaspoon lemon zest (Optional)sea salt to taste1 pinch lemon pepper, or to tasteDirectionsFill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well. Separate shells quickly so they do not stick together or tear.Combine chicken, celery, bell pepper, almonds, green onions, and relish in a large bowl. Mix mayonnaise, sour cream, lemon juice, curry powder, zest, salt, and lemon pepper together; pour over salad and toss.Stuff each shell with a portion of the salad, arranging them in a 9x13-inch baking pan as you go. Cover and chill for at least 30 minutes or until ready to serve.Chicken salad may be prepared first and refrigerated. If I don't have time to poach chicken breasts, pre-cooked chicken such as Just Chicken from Trader Joe's(R) works just fine.Use any color pepper you prefer.Nonfat plain yogurt can substitute for the sour cream.Info | Pasta Salad Recipes Creamyprep:
30 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
30
Yield:
30 stuffed shells
TAG : Chicken Salad-Stuffed Pasta ShellsSalad,
