Fit Friday - Recipe: Pesto Chicken Stuffed Shells

Most days we eat chicken or salmon with salad for dinner, which can be a total borefest. Today I'm going to share with you one of my absolute fave recipes for days when I want to mix things up a bit without blowing our diets completely - pesto chicken stuffed shells.

Here's what you'll need:
14 whole wheat jumbo pasta shells
1 lb cooked ground chicken (you'll have extra, but I like to use it in salads and pitas for leftover lunches!)
1 cup pesto (or you can make your own)
2 cloves of minced garlic
4 oz fat free cream cheese
1 cup shredded reduced fat mozzarella
2 cups marinara sauce (optional)

1. Cook whole wheat jumbo pasta shells following instructions on package
2. Mix ground chicken, pesto and garlic and cook in skillet until no longer pink
3. Mix cooked chicken mixture with cream cheese and 1/2 cup of mozzerella
4. Spoon chicken and cream cheese mixture into shells and place in greased baking dish
5. Sprinkle remaining mozzarella on top of shells
6. Preheat oven to 350 and cook for 20 minutes uncovered, or until all cheese is melted (I like to turn the broiler on at this point to lightly toast the cheese)
7. Drizzle marinara sauce on top of shells

Dinner is served! Bon Appétit!

x's,