BBQ Chicken Stuffed Shells

Some of the best meals seem to come from those nights when you have to wing it based on what is in the fridge, because nobody has the energy to run to the store for something specific.  In my book, any excuse to use BBQ sauce is a good excuse, so this worked out smashingly for me.  ;)

BBQ Chicken Stuffed Shells

 (Serves 4)

1 pkg large gluten free pasta shells (I used Tinkyada, by far my favourite)

12 oz cream cheese, softened
1 egg

2 chicken breasts
salt, pepper, and onion powder to taste

1/3 C mushrooms, diced
2 green onions, diced
1/4 C olives (I used a mix of green & black), pitted and diced
2 T parmesan cheese
1 t Italian seasoning mix

1/3 C BBQ sauce
1/2 C shredded cheddar cheese

Pre-cook the pasta shells according to the box instructions, but remove from heat and drain when they are just slightly undercooked.  You want them to be pliable enough to stuff, but not so cooked that they will get mushy or fall apart when they are baked.

While the pasta is cooking, sauté the 2 chicken breasts, liberally seasoned with salt, pepper, and onion powder, in a small amount of olive oil.  Remove from pan and let rest for a few minutes once they are cooked through.  Toss the mushrooms and green onions into the pan the chicken just vacated and sauté until golden brown, then remove from heat.

In a medium mixing bowl, combine cream cheese and egg until egg is fully incorporated.  Add mushroom and onion mixture, olives, parmesan cheese and one of the chicken breasts, diced.  Mix well and season with Italian seasoning mixture.

Divide filling mixture amongst the partially cooked pasta shells and place them, filling side up, in a lightly greased 9x13 pan.  Thinly sliced remaining chicken breast and scatter on top of the shells.  Drizzle BBQ sauce over the chicken, then scatter cheddar cheese on top.  Cook in 350 degree oven for 25-30 minutes, until cheese is melted and slightly browned on top.  I hear a rumour this made smashing leftovers!