Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line a rimmed baking sheet with foil and coat foil with cooking spray; set aside. Cook macaroni shells according to package directions; drain. Rinse with cold water; drain again. Invert shells onto paper towels to dry, with the outsides of the shells facing up.
Meanwhile, in a medium skillet, cook onion and pepper in hot oil over medium heat for 3 minutes, stirring occasionally. Add eggplant, garlic and fennel seeds. Cook for 3 to 4 minutes more or until vegetables are tender, stirring occasionally. Remove from the heat and stir in chicken and feta. Set aside.
Pour egg into a 10-ounce custard cup or small bowl. Pour breadcrumbs into another 10-ounce custard cup or small bowl. Dip the outsides of each pasta shell in the egg, allowing excess to drip off. Dip coated shell in breadcrumbs, turning to coat the whole outside with crumbs. Lightly coat outsides of shells with cooking spray. Place coated shells in the prepared pan, crumb-sides down. Spoon chicken mixture evenly into the shells.
Bake the shells for 18 to 20 minutes or until heated through and breadcrumbs are lightly browned. Transfer shells to a serving platter and sprinkle with basil just before serving. Serve warm with marinara sauce for dipping.