SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken-and-Melon-Stuffed Shells

Makes: 2 servings
Start to Finish 25 mins
Chicken-and-Melon-Stuffed Shells
  • 1/2  medium cantaloupe, halved and seeded
  • 4  dried jumbo macaroni shells
  • 3  ounces  chopped cooked chicken breast
  • 1/4  cup  diced honeydew melon
  • 2  tablespoons  plain fat-free yogurt
  • 1  tablespoon  lemon juice
  • 1 1/2  teaspoons  chopped fresh chives
  • 1/2  teaspoon  Dijon-style mustard
  •  Fresh thyme sprigs (optional)

1. Cut the cantaloupe half into thirds; cover and chill two of the wedges. Peel and dice remaining wedge; set aside.

2. Cook macaroni shells according to package directions. Drain and rinse with cold water. Drain again; set aside.

3. In a small bowl, combine diced cantaloupe, chicken, honeydew, yogurt, lemon juice, chives, and mustard. Spoon about 1/4 cup of the mixture into each pasta shell. Arrange two filled shells and a chilled cantaloupe wedge on each of two serving dishes. If desired, garnish with thyme sprigs.

Nutrition Facts (Chicken-and-Melon-Stuffed Shells)
  • Servings Per Recipe 2,
  • cal. (kcal) 176,
  • Fat, total (g) 2,
  • chol. (mg) 26,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 14,
  • sodium (mg) 55,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe