Chicken Salad-Stuffed Pasta Shells

Name: Chicken Salad-Stuffed Pasta Shells
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 30 stuffed shells
Ingredients: 1 (12 ounce) box jumbo pasta shells; 3 ½ cups diced cooked chicken; ¾ cup finely chopped celery; ¼ cup finely chopped orange bell pepper; ¼ cup finely chopped toasted slivered almonds; 2 tablespoons minced green onions; 1 ½ tablespoons sweet pickle relish, or to taste; ⅔ cup mayonnaise; ⅓ cup reduced-fat sour cream; 1 ½ tablespoons lemon juice; 2 teaspoons curry powder; 1 teaspoon lemon zest (optional); sea salt to taste; 1 pinch lemon pepper, or to taste

Rating: 5 stars

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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.

By jan&sons

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Recipe Summary

prep:

30 mins

cook:

20 mins

total:

1 hr 20 mins

additional:

30 mins

Servings:

Yield:

30 stuffed shells

Nutrition Info

Directions

Step 1

Fill 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.

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Step 2

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.
Step 3

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.

Cook's Notes:

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.