Chicken and Mushroom Stuffed Pasta Shells

Ingredients:
2 tablespoons butter
1/2 cup minced onion
1/2 pound portabella mushrooms, diced
1/2 pound shiitake mushroom caps, sliced
1 pound cooked chicken meat
2 - 15 ounce tubs fresh ricotta cheese
1/2 cup FIVE STAR WILD MUSHROOM FLAVORMAK'R
1 cup grated parmesan cheese
1/2 teaspoon ground black pepper
40 large dry pasta shells (about a 1 pound package)
2 quarts Roasted Garlic and Parmesan Cream Sauce (see recipe), hot
Fresh chopped parsley for garnish

Directions:
Preheat an oven to 350F. Cook pasta shells as per package directions. Cool under running
water, drain well, lightly toss them in oil, cover and chill until needed. Heat the butter until
foaming in a large non-stick saute pan. Add onions and mushrooms. Cook over high heat
until onions are soft and mushrooms are golden on the edges. Add chicken and cook until
just heated through. Put mixture into a food processor and pulse until mixture is finely
chopped but not pureed. Transfer to a large mixing bowl. Add ricotta, WILD
MUSHROOM FLAVORMAK'R, parmesan cheese and pepper to the chicken mixture.
Stir to blend well. Fill a piping bag with the stuffing mixture (or use a spoon) to generously
fill each pasta shell and place them on 2 oiled, parchment lined, baking sheets. Top each shell
with a tablespoon of sauce and bake for 15 minutes. Divide remaining sauce among 8 plates,
arrange 5 shells on each plate in a star pattern and serve garnished with fresh chopped parsley.

This recipe produces 8 portions of 5 shells each.