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Ingredients
- 24 Jumbo pasta shells, such as conchiglioni (about 6 0z.)
- 2 Tbsp. olive oil
- 1 lb. boneless skinless chicken breast halves, seasoned with salt and black pepper
- 1 1/2 cups heavy cream
- 2 cloves garlic, chopped
- 1 stick unsalted butter (8 Tbsp.)
- 1 1/2 CUPS GRATED Parmesan, divided
- 2 TSP. BLACK PEPPER
- 2 Tbsp. chopped fresh parsley, divided.
Details
Servings 12
Preparation
Step 1
PREHEAT boiler with racks 5 inches from element. Spray two 24- cup mini muffin tins with nonstick spray: set aside Bring a large pot of salted water to a boil.
COOK shells in boiling water until al dente, about 12-15 minutes; drain and rinse under cold water.
HEAT oil in a skillet over medium heat. Add chicken and saute' until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.
WARM cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 cup Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.
FILL each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 cup Parmesan.
BROIL shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley
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