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To create a well-rounded flavor profile in your Spicy Chili Chicken Pasta Stuffed Shells, it's crucial to integrate a variety of vegetables and spices. Start by adding finely chopped bell peppers, onions, and garlic into your chicken mix. Sauté these vegetables until they're tender, allowing their natural sweetness to emerge and balance the heat from the spices.

Chili Chicken Pasta Stuffed Shells

Discover the delicious fusion of flavors with Spicy Chili Chicken Pasta Stuffed Shells. This dish combines the comfort of pasta with a spicy kick, featuring large shells filled with seasoned ground chicken, fresh vegetables, and black beans, all topped with creamy cheese. Perfect for family dinners or gatherings, these stuffed shells deliver a hearty and satisfying meal that can easily be adapted to suit any taste preference. Dive into vibrant flavors and enjoy a unique culinary experience that brings everyone together around the table.
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Ingredients
  

20 large pasta shells

1 lb ground chicken

1 cup cooked and chopped bell peppers (a vibrant mix of red, yellow, and green)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned is fine)

1 cup salsa (your favorite brand or homemade)

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

1 cup shredded cheddar cheese

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Preheat the oven: Start by preheating your oven to 375°F (190°C).

    Cook the pasta shells: In a large pot, bring salted water to a boil. Add the pasta shells and cook according to package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool.

      Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes, or until they become translucent and fragrant. Next, add the ground chicken to the skillet, breaking it apart with a spoon. Cook until the chicken is browned and fully cooked through, about 5-7 minutes.

        Mix in the flavors: Once the chicken is cooked, stir in the chopped bell peppers, corn, black beans, half of the salsa, cumin, chili powder, smoked paprika, and season with salt and pepper. Mix everything well and cook for an additional 5 minutes, allowing the vegetables to soften slightly.

          Stuff the shells: In a large baking dish, spread a thin layer of the remaining salsa on the bottom to prevent sticking. Gently fill each pasta shell with the spicy chicken mixture, being careful not to overstuff, and place them seam side up in the dish.

            Top it off: Once all shells are stuffed, spread the remaining salsa evenly over them. Drizzle the sour cream on top and sprinkle with shredded cheddar cheese for a delicious finish.

              Bake: Cover the baking dish with aluminum foil to keep moisture in and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                Serve and garnish: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. Before serving, garnish the stuffed shells with freshly chopped cilantro for a burst of color and flavor.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6