Lucy's Chicken Pesto Shells

This recipe came from a birthday dinner made by Becky's fabulous sister Lucy!

Ingredients:

- 6 oz jumbo pasta shells

- 4 oz cream cheese (regular or whipped)
- 1 cup grated Parmesan cheese
- 6 tablespoons pesto (about half of a 7 oz package-- the other half is used later)
- 2 cups cooked and shredded chicken (use boneless chicken breasts or rotisserie chicken, or substitute shredded pork or can even substitute some chopped zucchini)
- 4 teaspoons minced garlic (or equivalent dried)
- 1 tablespoon milk

- 6 tablespoons pesto
- 2 cups shredded mozzarella cheese

Directions:

Cook pasta shells as directed on the package, but only to al dente or slightly undercooked.

Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, Parmesan cheese, 6 tablespoons pesto, chicken, garlic, and milk.

Fill the pasta shells with the filling. Place in a baking dish.

Spread 6 tablespoons pesto on top. Sprinkle with mozzarella cheese.

Bake shells uncovered for 20-25 minutes, or until cheese is melted.