Baked Shells with Mushroom Cream
1 lb Medium or Small Shells -- uncooked 1 tb Cornstarch 1 1/2 c Milk -- divided 1/2 c Chicken broth -- homemade or canned Salt Freshly ground pepper 1 c Frozen peas -- defrosted
Ingredients
- 1lbmedium or small shells
- 11/2 c milk -- divided
- 1/2cup chicken broth
- 4ozcanned sliced mushrooms
- 2cup diced cooked chicken
Directions
- 1
1 lb Medium or Small Shells -- uncooked 1 tb Cornstarch 1 1/2 c Milk -- divided 1/2 c Chicken broth -- homemade or canned Salt Freshly groun
- 2
Rinse the pasta under cold running water until cool and drain thoroughly
- 3
Preheat oven to 350 degrees F
- 4
In small bowl, stir together the cornstarch and 2 tablespoons of the milk until the cornstarch is dissolved
- 5
Heat the remaining milk and the chicken broth in a small saucepan over medium heat
- 6
Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened
- 7
Add the salt and pepper and simmer 3 minutes
- 8
Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken (if using), 1/2 cup of the Parmesan cheese and the cooked pasta