CHICKEN AND EGGPLANT STUFFED SHELLS

prep 30 minutes bake 18 minutes at 375°F

• Olive oil nonstick cooking spray
• 12 dried jumbo shell macaroni
•  ⅓ cup chopped onion
•  ⅓ cup chopped red sweet pepper
•   1 Tbsp. olive oil
•  ¾ cup chopped eggplant
•   2 cloves garlic, minced
•  ¼ tsp. fennel seeds, crushed
•  ½ cup chopped cooked chicken breast
•  ½ cup crumbled feta cheese (2 oz.)
•   1 egg, lightly beaten
•  ⅓ cup seasoned fine dry bread crumbs
•  ⅓ cup fresh basil, thinly sliced
•  ¾ cup marinara sauce, warmed

1. Preheat oven to 375°F. Line a 13×9-inch baking pan with foil; coat foil with cooking spray. Cook macaroni shells according to package directions; drain. Rinse with cold water; drain again. Invert shells on paper towels to dry.

2. Meanwhile, in a medium skillet cook onion and sweet pepper in hot olive oil over medium heat 3 minutes, stirring occasionally. Add eggplant, garlic, and fennel seeds. Cook 3 to 4 minutes more or until vegetables are tender, stirring occasionally. Remove from heat; stir in chicken and feta cheese.

3. Pour egg into a small bowl. Pour bread crumbs into another small bowl. Dip the outsides of each pasta shell in the egg, allowing excess to drip off. Dip coated shell in bread crumbs, turning to coat the whole outside with crumbs. Lightly coat outsides of shells with cooking spray. Place coated shells in the prepared pan, crumb sides down. Spoon chicken mixture evenly into shells.

4. Bake 18 to 20 minutes or until heated and bread crumbs are lightly browned. Transfer shells to a platter and sprinkle with basil. Serve with marinara sauce.

number of servings 12 (1 filled shell and 1 Tbsp. sauce each)

per serving 104 cal., 4 g fat (1 g sat. fat), 26 mg chol., 198 mg sodium, 12 g carb., 1 g fiber, 2 g sugars, 6 g pro.