6 boneless chicken breasts
1 can chicken stock
1 pound pastini pasta
4 tablespoons olive oil
6 to 8 slices white bread, toasted
1/2 white onion, chopped
2 celery stalks, chopped
3/4 red bell pepper, chopped
2 dozen shrimp, cleaned
Cumin, celery salt, paprika
1 jar fat free chicken gravy
2 tablespoons truffle oil
Salt, to taste
Pepper, to taste
Slice chicken breasts and heat in a pan with chicken stock and reserve. Cook pastini then toss with olive oil. In a large bowl mix the pastini with white bread. Saute the onion, celery, red pepper, and chicken then toss together with the pastini. Quickly saute the shrimp and spices and set aside. Meanwhile heat the chicken gravy. Toss the pasta with basil and truffle oil and season with salt and pepper. Place a large spoon of stuffing in the middle of a plate. Put shrimp on top and surround in a pinwheel shape with chicken and dress with gravy.
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