Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To Recipe #23191
A wonderful, tasty and healthy dish. A great way to use up leftover chicken.
by Bev
35 min | 15 min prep
SERVES 4
- 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
- Heat oil in large deep nonstick skillet over medium heat.
- Add mushrooms and sauté until tender, about 4 minutes.
- Add garlic and crushed red pepper and stir 1 minute.
- Add broth and bring to boil.
- Stir in escarole; cover and cook 5 minutes.
- Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
- Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain; return to pot.
- Add escarole mixture, chicken, and sun-dried tomatoes.
- Stir over medium heat until chicken is heated through, about 3 minutes.
- Season with salt and pepper.
- Transfer to bowl; sprinkle with cheese.
- Makes 4 servings.
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5 stars