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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 the oven to 350 degrees. Slice chicken into 1” strips and marinate in 2 – 3 tablespoons of Chipotle 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, and shorten the cooking time by 1 minute to make sure shells are still a little stiff. When done, drain, (do not rinse) return to the pan and toss with 2 tablespoons of balsamic.
When meat is cool enough to handle, shred by hand, or with two forks and return to the sauté pan. Add 3 additional tablespoons of Chipotle 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 Aji Verde Crush olive oil. Spoon the meat mixture into each pasta shell and place seam side up in the baking pan. Layer stuffed shells along the bottom of the 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 the 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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