Chicken and Artichoke Stuffed Pasta

Instructions

1. 1

   In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

2. 2

   In a bowl, combine the remaining ingredients except for the parsley leaves. Season with salt and pepper.

3. 3

   With a spoon, stuff the shells with about 30 ml (2 tablespoons) of filling. Garnish each shell with a parsley leaf.

4. 4

   Serve cold or at room temperature.