Chicken and Artichoke Stuffed Pasta
Chicken and Artichoke Stuffed Pasta
Ingredients
- 20 large shells (pasta)
- 2 cups (500 ml) cooked chicken, diced
- 1 jar 170 g marinated artichokes, drained and chopped
- 2 green onions, finely chopped
- 1/4 cup (60 ml) mayonnaise (or to taste)
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) chopped parsley
- 2 tablespoons (30 ml) chopped fresh basil
- 1 tablespoon (15 ml) lemon juice
- 20 flat leaf parsley leaves
- Salt and pepper
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
- In a bowl, combine the remaining ingredients except for the parsley leaves. Season with salt and pepper.
- With a spoon, stuff the shells with about 30 ml (2 tablespoons) of filling. Garnish each shell with a parsley leaf.
- Serve cold or at room temperature.
Chicken and Artichoke Stuffed Pasta