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You can also used ground beef, ground turkey or pork instead of chicken A ¾ ounce melon baller works well to stuff the pasta shells.
Preheat oven to 350 degrees. Slice chicken in to 1” strips and marinate in 2 – 3 tablespoons of Chipotle Olive Extra Virgin Olive Oil for up to 4 hours. Sauté chicken until no longer pink, then remove from heat, place in a bowl, allowing to cool slightly.
Meanwhile cook pasta according to directions, shorten cooking time by 1 minute to make sure shells are still a little stiff. When done, drain, (do not rinse) return to pan and toss with 2 tablespoons of Sicilian Lemon balsamic.
When meat is cool enough to handle, shred by hand, or two forks and return to sauté pan. Add 3 additional tablespoons Chipotle Extra Virgin Olive Oil, 2 tablespoons of Harissa Extra Virgin Olive Oil, green chilies and cream cheese. Heat until cheese is melted through. Remove from heat.
Grease the bottom of a 9” x 13” baking pan with a small amount of Harissa Extra Virgin Olive Oil. Spoon the meat mixture into each pasta shell and place seam side up in baking pan. Layer stuffed shells along the bottom of baking pan. You may have to stack some shells on a second layer. Pour Taco sauce over pasta shells. The sauce will not completely cover shells. Top with shredded cheese.
Bake for 45 minutes to an hour or until cheese is melted and the dish is heated through. Serve with salsa and/or sour cream.
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