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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 stuffed shells

Serving Size: 3-4 shells


24 jumbo pasta shells
2 teaspoons minced garlic
2 cups chopped, cooked chicken
8 ounces cream cheese
1 – 14.75 ounce container PeakFection Red Salsa, divided
1 – 15 ounce can corn, drained
1 – 15 ounce can black beans, drained and rinsed
salt and pepper
2 cups Mexican cheese
1 – 8 ounce container PeakFection Traditional Guacamole


Stuffed shells can be an easy dinner option when you use pre packaged and pre made items from the grocery store.
The salsa and cream cheese chicken is a delicious filling for these shells. Enjoy a cheesy dinner in under 40 minutes.


Boil the pasta shells for 10 minutes. Drain and place on a wire rack, so they do not stick together.
Heat the chicken, garlic, and cream cheese in a skillet over medium heat until creamy. Stir in 1/2 cup salsa, corn, and beans. Season to taste with salt and pepper.
Cover the bottom of a 9×13 pan with 1/2 cup salsa. Fill the shells and place in the pan. Spoon the remaining salsa over the shells. Top with cheese.
Cover the pan with foil. Bake at 375 degrees for 20 minutes. Remove the foil, and broil for 2-3 minutes if desired. Serve immediately with guacamole. Makes 24 shells. Serves 6-8.

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Nutrition Facts
Amount Per Serving (recipe is 24 servings)
Calories 140 Calories From Fat 80
% Daily Value*
Total Fat 8g 12%
Saturated Fat 45g 225%
Trans Fat g
Cholesterol 30mg 10%
Sodium 430mg 18%
Potassium 240mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 8g 16%
Vitamin A 4%
Vitamin C 4%
Calcium 10%
Iron 4%

Weight Watchers Points
PointsPlus: 4
SmartPoints: 16

Source :insidebrucrewlife