Chicken and Veggie Stuffed Pasta Shells

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“This was a meal that I discovered by just experimenting with three things I love best, Chicken, Zucchini, and Pasta. You can add to or rearrange any thing in this recipe.”
1hr 30mins

Ingredients Nutrition


  1. For the chicken.
  2. Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
  3. Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
  4. Refrigerate for at least 30 mins.(you can marinate longer if you like).
  5. Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
  6. Remove from oven and cool enough to handle.
  7. For the veggies.
  8. In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
  9. Add zucchini and cook for 3 more minutes.
  10. Stir in chopped tomatoes.
  11. Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
  12. Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
  13. Pasta shells.
  14. Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
  15. When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
  16. Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
  17. Take and drain pasta shells let cool enough to handle.
  18. Take shells and stuff with mixture.
  19. Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
  20. Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.

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