Parmesan Shells

2 1/2-3 c. small Shells, uncooked (or 10 oz. lrg. shells)
1/2 c. Butter
1 b/s Chicken Breast, uncooked and cut into strips
4 oz. can Mushrooms (or 1/4 lb. fresh, sliced and sauteed)
2 T. Flour
3/4 tsp. Salt
1/4 tsp. Pepper
1 Chicken Bouillon cube
2-1/2 c. Half and Half
1/2 c. grated Parmesan Cheese
Chopped Parsley (optional)

Cook noodles. Drain and return pan. Add 1/4 c. butter and toss until melted. Saute chicken strips in another pan in remaining 1/4 c. of butter. Add drained mushrooms and heat through. Remove chicken and mushrooms from melted butter and place in pan with noodles. To remaining melted butter in pan, stir in flour, salt, pepper and bouillon. Add half and half and cook and stir until thick. Add parmesan cheese. Pour over noodles and toss. Sprinkle with parsley if desired.

From: Annette Gardner
Difficulty: Intermediate