A.1. Stuffed Shells With Chicken #A1

• 3 boneless skinless chicken thighs, grilled and chopped
• 10 tomatoes, 8 roasted and pureed, 2 raw chopped (roma)
• 4 ounces A.1. Original Sauce, divided (1/4 cup and 1/4 cup)
• 16 jumbo pasta shells, cooked al dente following package directions
• 8 ounces goat cheese, rind removed (brie style)

1. Grill the chicken thighs about 20 minutes.
2. Chop the grilled chicken into small cubes or shred, combine with 1/4 cup A.1.
3. sauce in a bowl.
4. Halve 8 tomatoes, place in a shallow baking pan and roast in an oven uncovered 20 minutes at 350 degrees, while finely chopping the uncooked tomatoes.
5. Add chopped raw tomatoes to A.1.
6. chicken mixture.
7. Turn the roasted tomatoes into thick sauce using a food mill to remove skin and seed, then combine it with remaining A.1.
8. sauce in another bowl.
9. Cook the jumbo shells about 8 minutes in boiling water and drain.
10. Grate the goat cheese and combine with A.1.
11. chicken mixture.
12. Spoon the three ingredient mixture into the cooked shells, placing side by side in a shallow baking pan.
13. Spoon A.1.
14. tomato sauce mixture evenly over each shell.
15. Lightly cover baking pan with foil and place in preheated 325 degree oven for 35 to 40 minutes.

chicken thighs, tomatoes, original sauce, pasta shells, goat cheese

Taken from www.food.com/recipe/a-1-stuffed-shells-with-chicken-a1-518166 (may not work)