Grilled Chicken Cantaloupe in Pasta Shells DULCINEA

Grilled Chicken Cantaloupe in Pasta Shells DULCINEA

2 boneless chicken breast halves
Salt and pepper
6 jumbo pasta shells
1 medium mango, pitted, peeled and chopped
1/2 Dulcinea* Extra Sweet Tuscan Style Cantaloupe,peeled, seeded and diced
1/4 cup sour cream
1 tablespoon minced fresh chives
2 tablespoons lime juice
1 teaspoon Dijon mustard
1. Season chicken with salt and pepper to taste. Grill chicken. Let cool, then cut into small pieces. Set aside.
2. Cook pasta according to package directions. Rinse in cold water, drain and set aside.
3. Place mango, cantaloupe, chicken, sour cream, chives, lime juice and mustard in a bowl and stir to combine.
4. Stuff the pasta shells with this mixture.

Makes 6 servings.