Waist-Watching Baked Chicken and Shells Marinara

• 2 cups medium pasta shells
• 1 12 teaspoons olive oil
• 4 ounces ground chicken
• 1 cup baby portabella mushrooms, sliced
• 1 cup thinly sliced red bell pepper, strips
• 1 cup thinly sliced yellow bell pepper, strips
• 14 cup chopped onion
• 1 large garlic clove, minced
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon dried basil leaves
• fresh ground black pepper, to taste
• salt, to taste
• 3 tablespoons grated parmesan cheese

1. Prehet oven to 350 degrees.
2. Cook pasta according to package directions.
3. Heat oil in medium non-stick skillet over medium-high heat.
4. Add chicken and cook for about 3 minutes until cooked through.
5. Remove to a plate.
6. To skillet, add mushrooms, peppers, onion, and garlic and stir-fry over medium-high heat for about 5 minutes, until crisp-tender.
7. Return chicken to skillet.
8. Add tomato sauce, 1 T. parsley, basil, pepper, and salt; bring to a boil.
9. Reduce ehat to low and simmer for 5 minutes.
10. Remove from heat.
11. Spread about 1 T. sauce in 1-1/2-quart baking dish.
12. Drain pasta and add half to dish.
13. Sprinkle with 1 T. Parmesan cheese.
14. Top with half of remaining sauce.
15. Repeat layers; sprinkle with remaining Parmesan cheese.
16. Bake 10 minutes until heated through.
17. Sprinkle with remaining 1 T. parsley and serve.

pasta shells, olive oil, ground chicken, baby portabella mushrooms, red bell pepper, yellow bell pepper, onion, garlic, tomato sauce, flatleaf, basil, fresh ground black pepper, salt, parmesan cheese

Taken from www.food.com/recipe/waist-watching-baked-chicken-and-shells-marinara-290082 (may not work)