Chicken Jumbo Shells

12 uncooked jumbo pasta shells
1 tablespoon olive or vegetable oil
2 medium tomatoes (about 1 1/2 cups) -- seeded and chopped
1 medium stalk celery (about 1/2 cup) -- thinly sliced
1 medium carrot (about 1/2 cup) -- finely chopped
1 clove garlic -- finely chopped
1 cup diced cooked chicken
1 tablespoon dry white wine OR 1 tablespoon chicken broth
1 (15 ounce) container Ricotta cheese
1 cup seasoned croutons
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Per Serving: 437 Calories; 21g Fat (44.0% calories from fat); 28g Protein; 33g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 396mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat.