Instructions: Cook pasta shells as directed on package; drain. Heat oven to 400 degrees F. Grease square pan, 8 8 2 inches. Heat oil in 10 inch skillet over medium-high heat. Cook tomatoes, celery, carrot and garlic in oil 5 to 7 minutes, stirring frequently, until celery and carrot are crisp-tender. Stir in chicken and wine. Cook 5 minutes until wine is evaporated.

Stir remaining ingredients into chicken mixture. Fill cooked shells with chicken mixture. Place filled sides up in pan. Bake uncovered about 10 minutes or until filling is golden brown.

Yield: 4 servings.

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