Baked shells with mushroom cream
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Baked shells with mushroom cream
  Pasta    Poultry    Mushrooms    Creams  
Last updated 6/12/2012 1:06:23 AM. Recipe ID 31860. Report a problem with this recipe.
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      Title: Baked shells with mushroom cream
 Categories: Pasta, Poultry
      Yield: 6 Servings
 
      1 lb Medium or Small Shells
           -- uncooked
      1 tb Cornstarch
  1 1/2 c  Milk; divided
    1/2 c  Chicken broth
           -- homemade or canned
           Salt
           Freshly ground pepper
      1 c  Frozen peas; defrosted
      4 oz Canned sliced mushrooms
           -- drained
    1/4 c  Sliced pimentos
      2 c  Diced cooked chicken
           -- (optional)
    3/4 c  Grated Parmesan cheese
           -- plus more for passing
    1/4 c  Unseasoned bread crumbs
 
  Prepare pasta according to package directions; drain. Rinse the pasta
  under cold running water until cool and drain thoroughly.
  
  Preheat oven to 350 degrees F. In small bowl, stir together the
  cornstarch and 2 tablespoons of the milk until the cornstarch is
  dissolved. Heat the remaining milk and the chicken broth in a small
  saucepan over medium heat. Stir in the cornstarch mixture and heat,
  stirring, until the sauce is simmering and thickened. Add the salt
  and pepper and simmer 3 minutes. Pour the sauce into a bowl, add the
  peas, mushrooms, pimentos, chicken (if using), 1/2 cup of the
  Parmesan cheese and the cooked pasta. Stir the sauce in until it and
  the vegetables are evenly distributed. Transfer to a baking dish.
  
  Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a
  small bowl and sprinkle the mixture over the pasta. Bake until the
  sauce is bubbling and the topping is golden brown, about 15 minutes.
  Serve hot, passing additional grated Parmesan cheese if desired.
  
  (With chicken) Each serving provides: 440 Calories; 29.8 g Protein;
  61.9 g Carbohydrates; 7.3 g Fat; 44.6 mg Cholesterol; 486 mg Sodium.
  Calories from Fat: 15%
  
  




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Recipe ID 31860 (Apr 03, 2005)

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