Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
• 2 garlic cloves, minced
• 1/8 teaspoon dried crushed red pepper flakes
• 2 cups canned low sodium chicken broth
• 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
• 2 cups pasta shells (about 5 ounces)
• 2 cups skinless cooked chicken (3/4-inch pieces)
• 1/4 cup thinly sliced drained sun-dried tomato packed in oil
• 1/4 cup grated parmesan cheese

Directions

1. 1

   Heat oil in large deep nonstick skillet over medium heat.

2. 2

   Add mushrooms and sauté until tender, about 4 minutes.

3. 3

   Add garlic and crushed red pepper and stir 1 minute.

4. 4

   Add broth and bring to boil.

5. 5

   Stir in escarole; cover and cook 5 minutes.

6. 6

   Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.

7. 7

   Season with salt and pepper.

8. 8

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

9. 9

   Drain; return to pot.

10. 10

    Add escarole mixture, chicken, and sun-dried tomatoes.

11. 11

    Stir over medium heat until chicken is heated through, about 3 minutes.

12. 12

    Season with salt and pepper.

13. 13

    Transfer to bowl; sprinkle with cheese.

14. 14

    Makes 4 servings.