Mini Chicken Alfredo

24 dry jumbo pasta shells

olive oil

1 lb. boneless, skinless chicken breast halves or tenders

2 tsp. spice rub of choice

freshly ground pepper to taste

4 slices prosciutto, chopped

2 Tbsp. basil leaves, thinly sliced

1-1/2C heavy cream

1-1/2C grated Parmesan cheese

freshly ground pepper to taste

1/4C fresh basil leaves, thinly sliced

Cook the shells in boiling, salted water until al dente, 12 – 15 minutes, drain and set aside.

Preheat oven to 400F.  Toss the chicken with olive oil, spice rub and freshly ground pepper and roast until tender – about 15 minutes.  Cool and shred.  Place in a bowl with prosciutto and 2 tablespoons basil.

Boil the cream until thickened – about 5 minutes.  Off the heat, add one cup cheese, 1/4C basil leaves and freshly ground pepper.  Pour over the chicken mixture and stir to combine.  Fill shells with chicken mixture.  Preheat broiler with rack 5 inches from element.

Rub a 24-cup mini muffin tin with olive oil and fill each cup with a shell.  Sprinkle shells with remaining cheese and broil until sauce bubbles and Parmesan turns golden – about 3 minutes.  Serve hot.

MAKES:  24 shells