Stuffed Pasta Shells
Rinse and halve bell peppers, remove seeds and ribs and cut into very small cubes. Rinse and dry scallions, cut into thin rings.
Rinse and pat dry chicken, cut into small cubes. Heat 2 tablespoons of oil in a pan and cook chicken on all sides. Season with salt and pepper, remove from the pan and set aside. Saute vegetables in the same pan for a few minutes. Drain mozzarella and cut into small cubes, combine with vegetables, herbs and chicken. Season to taste.
Cook pasta in boiling salted water until al dente, drain and stuff with meat and vegetable mixture. Arrange in a buttered baking pan and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Arrange on plates and serve with tomato sauce or lemon bechamel, if desired.