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Shells A'la Martz

This was a recipe was concocted for serving lunch to the (then) Montana Lt Gov Judy Martz on her first visit to Pasta Montana.

  • 6 Chicken Breasts (not boned)
  • 1-2 heads of Garlic
  • 1 ea Green, Yellow, Red Peppers
  • 2 bunches Green Onion
  • 5 yellow crookneck squash
  • ¾ c Sherry
  • Paprika, Salt & Pepper
  • Bottle of Roasted Garlic Dressing
  • Olive Oil
      1.   Cut chicken meat into bite-size pieces; coat liberally with pepper, paprika and lightly salt.
      2.   Heat olive oil in skillet, add chicken and 7-8 diced cloves of garlic. Brown and set aside.
      3.   If you are making broth, put chicken scraps in stock pot, cover with 4-5 cups water, salt &pepper.
      4.   When it boils, add ¾ cups Sherry. Pour over browned chicken when it's done.
      5.   Heat olive oil in skillet, add squash (in bite-sized pieces) and 3-4 diced cloves of garlic, and brown.
      6.   Cut three peppers into bite-size pieces, slice green onions. Brown in olive oil left from squash.
      7.   Put vegetable mixture in bowl and add roasted garlic dressing. When coated, add chicken.
      8.   Cook 2 lbs of shells. Toss with chicken/vegetable mixture; Serve
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