Preparation:
Cook macaroni in boiling water 3 minutes. Add artichoke hearts; reduce heat, and simmer 7 minutes or until tender. Drain and rinse under cold water; drain well. Set shells aside; chop artichoke hearts.
Combine mayonnaise, dressing, and onion powder in a bowl, and stir well.
Add artichokes, chicken, bell pepper, and olives, and stir well. Line each shell with a basil leaf; stuff with 3 tablespoons chicken mixture. Place in an airtight container; cover and chill. Yield: 2 servings (serving size: 3 stuffed shells). |
