Mexican Chicken Stuffed Shells

My family loves pasta, and mexican so this recipe seemed to fit the bill for both. Thanks a lot to Busy at Home  for the recipe. What I loved is if the chicken is precooked this meal is even easier.

4 cups chicken breasts cooked and chopped
1 can black beans rinsed and drained
2 chopped peppers of either red, green, orange, or yellow.
3-8 ounce blocks of cream cheese(softened not melted)
2 cans diced tomatoes with chilies Rotel or store brand either one works
1/4-1/2 cups chicken broth
1 teaspoon cumin
1 1/2 cups shredded cheese
1 cup picante sauce
40 large jumbo shells cooked al dente.

1. Cook pasta shells in well salted boiling water until al dente. If they are cooked too long they will be difficult to stuff. 
2. Drain the pasta and set aside while you make the filling.
3. Cook and dice enough chicken breasts to make 4 cups. 
4. To make the filling mix the chicken, drained black beans, diced green peppers, and cumin in a large mixing bowl. 
5. In a separate bowl, mix the cream cheese, chicken broth, and un-drained tomatoes. When thoroughly combined, mix with the chicken mixture. 
6. Spread 3/4 cup in the bottom of 2 9x13 baking pans. Reserve the final 1/4 for later.
7. With a spoon fill each of the jumbo pasta shells with the chicken mixture setting them into the picante covered pan. 
8. When the pan is full drizzle with the remaining picante sauce and then sprinkle with the shredded cheese. 
9. Cover the pans with foil and bake at 350 degrees for 30 minutes or until hot and bubbly. I usually bake one pan and save the other for later in the week. Or you can always freeze the other pan.