Chicken Salad-Stuffed Pasta Shells

This is a favorite do-ahead meal for hot summer days. Shells may be stuffed with any chicken, tuna, shrimp, or ham salad. I serve them with green salad, corn on the cob, and/or fruit as side dishes. Best served cold on the day you make it.

INGRIDIENT

1 (12 ounce) box jumbo pasta shells

3 ½ cups diced cooked chicken

¾ cup finely chopped celery

¼ cup finely chopped orange bell pepper

¼ cup finely chopped toasted slivered almonds

2 tablespoons minced green onions

1 ½ tablespoons sweet pickle relish, or to taste

⅔ cup mayonnaise

⅓ cup reduced-fat sour cream

1 ½ tablespoons lemon juice

2 teaspoons curry powder

1 teaspoon lemon zest (Optional)

sea salt to taste

1 pinch lemon pepper, or to taste

DIRECTION

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well. Separate shells quickly so they do not stick together or tear.

Step: 2

Combine chicken, celery, bell pepper, almonds, green onions, and relish in a large bowl. Mix mayonnaise, sour cream, lemon juice, curry powder, zest, salt, and lemon pepper together; pour over salad and toss.

Step: 3

Stuff each shell with a portion of the salad, arranging them in a 9x13-inch baking pan as you go. Cover and chill for at least 30 minutes or until ready to serve.

NUTRITION FACT

Per Serving: 118 calories; protein 6.3g; carbohydrates 9.4g; fat 6.1g; cholesterol 15.2mg; sodium 66.8mg.

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