In a 4-quart saucepan, bring 3 quarts salted water to a boil. Add pasta shells; cook 8 to 10 minutes or until barely tender. Immediately cover with cold water; drain well.

In a medium bowl, combine sour cream, mayonnaise, green onion, mustard, egg, sun-dried tomatoes, salt and pepper. Stir in chicken and cheese. Spoon into cooked shells. Sprinkle almonds (or other nut) over top. Serve immediately or cover and refrigerate up to 24 hours.

Notes: I would use the giant pasta shells if I were serving it for a luncheon but for a cocktail party I think the medium pasta shells make the perfect one bite appetizer

Hot Sauce:

1 roasted pepper (you can buy the roasted peppers or roast your own)

1/8 c. rice vinegar

2 Tbsp. sugar or 1 Tbsp. corn syrup

1/2 tsp. Tabasco sauce

salt to taste

juice of 1/2 lemon

Put your red pepper over flame top of your stove and turn until it is totally charred. Put in paper or plastic bag for about 15 minutes until it has softened. Remove all the charred skin.

Put the roasted peppers in food processor and blend until smooth. Add all the other ingredients and use the water to thin if needed.