Chicken Stuffed Shells

4 c Large shell pasta cooked

4 Large boned chicken breast

1 tb Italian seasoning

1 ts Ground fennel

2 ds Ceyene pepper

5 Turns pepper (about 1 ts)

2 Cloves garlic

1 lb Spinach

cook the pasta and cool pound the chicken to a pulp, cook with everything except pasta and spinach, put this mess in the food processor (blender) {drippings and all} set for destroy, proceed to make a firm paste, add spinach and destroy for 30 seconds. carefully spoon into shells (I use a baby food spoon) place shells into a baking dish, bake for 10 mins at 300 (until all liquid is gone and the chicken is starting to get crusty around the edges. cover with your favorite sauce and enjoy (I like alfredo for this dish) Submitted By WILLIAM BLAYLOCK On MON, 12-13-93 (01:21)