20 jumbo pasta shells3 cups cooked, finely diced chicken breast (2-3 breast halves)
1 can black beans, rinsed and drained
1/3 tsp. cumin
1 pkg. cream cheese, softened
1 can diced tomatoes
1 small can diced chilies
1 cup salsa, divided
3/4 cup shredded cheese
Cook pasta shells in big pot of boiling water until almost al dente (they need to be a little firm in order to stuff them). Drain the pasta and set aside while preparing filling.
With mixer, combine softened cream cheese with diced tomatoes, diced chilies and cumin. (It's ok if the cream cheese has little lumps left.) With spoon, stir in finely diced chicken and black beans.
In greased casserole dish, pour 3/4 cup salsa. Fill pasta shells with filling and place in dish. Drizzle shells with the remaining 1/4 cup salsa. Sprinkle with cheese. Cover tightly with foil and bake at 350 degrees for 30-45 min. until hot and bubbly. Allow to set for 10 min. before serving.
