24 jumbo pasta shells
2 teaspoons minced garlic
2 cups chopped, cooked chicken
8 ounces cream cheese
1 – 14.75 ounce container PeakFection Red Salsa, divided
1 – 15 ounce can corn, drained
1 – 15 ounce can black beans, drained and rinsed
salt and pepper
2 cups Mexican cheese
Boil the pasta shells for 10 minutes. Drain and place on a wire rack, so they do not stick together.
Heat the chicken, garlic, and cream cheese in a skillet over medium heat until creamy. Stir in 1/2 cup salsa, corn, and beans. Season to taste with salt and pepper.
Cover the bottom of a 9×13 pan with 1/2 cup salsa. Fill the shells and place in the pan. Spoon the remaining salsa over the shells. Top with cheese.
Cover the pan with foil. Bake at 375 degrees for 20 minutes. Remove the foil, and broil for 2-3 minutes if desired. Makes 24 shells. Serves 6-8.