6 med. tomatoes
2 c. chicken, cooked and cubed
1 c. zucchini, grated
1/3 c. green onions, sliced
1/4 c. celery, chopped
1/3 c. green pepper, chopped
3 tbsp. fresh parsley, minced
2 tbsp. fresh dill, minced (or 1 tbsp. dried)
1/4 tsp. garlic, crushed
1/4 tsp. pepper
1/4 c. Miracle Whip light, cholesterol-free
1 (8 oz.) pkg. pasta shells

Cut tops from tomatoes. Scoop out pulp and seeds, discard. Turn tomatoes upside down on a paper towel to drain. In medium bowl, combine remaining ingredients; cover and refrigerate for a minimum of one hour, or overnight.

To serve, fill tomato shells with chicken mixture. Prepare pasta according to directions and season with Molly McButter and parsley. Surround the stuffed tomato with cooked pasta shells that have been flavored with Butter Buds and sprinkled with parsley. Serves 6.