Categories: Pasta 
      Yield: 6 servings 
  
      4 c  Large shell pasta cooked            2 ds Ceyene pepper 
      4    Large boned chicken breast          5    Turns pepper (about 1 ts) 
      1 tb Italian seasoning                   2    Cloves garlic 
      1 ts Ground fennel                       1 lb Spinach 
  
  cook the pasta and cool 
   
  pound the chicken to a pulp, cook with everything except pasta and spinach, 
  put this mess in the food processor (blender) {drippings and all} set for 
  destroy, proceed to make a firm paste, add spinach and destroy for 30 
  seconds. 
   
  carefully spoon into shells (I use a baby food spoon) 
   
  place shells into a baking dish, bake for 10 mins at 300 (until all liquid 
  is gone and the chicken is starting to get crusty around the edges. 
   
  cover with your favorite sauce and enjoy (I like alfredo for this dish) 
  Submitted By WILLIAM BLAYLOCK  On  MON, 12-13-93 (01:21)